SC - Re: Angostora bitters
Balano1@aol.com
Balano1 at aol.com
Wed Feb 10 04:51:13 PST 1999
In a message dated 99-02-08 08:31:53 EST, you write:
<< I've been wondering that myself. I'm curious as to what their flours were
like and what grains were used most often. I have been experimenting with
different types (whole wheat, rye, barley, oat, rice, buckwheat, soy), and
have achieved a wide range of textures, flavors and densities. What would
there wheat flour have been like, would peasants be using something like our
whole wheat? How finely ground were their flours? I assume they used some
kind of starter for yeast, would their bread have had a more sourdough
flavor?
Faoiltighearna
Torvald's Hird
Canton of Ravenhill, BBM, East
>>
Try experimenting with spelt flour. I think this may also answer our question
concerning poundage. A machine-made loaf of spelt bread weighs considerably
more than the same size loaf made from regular wheat or whole wheat flour.
The grain is period (it's the ancient ancestor of modern durum & winter
wheats). The loaf is much denser, with an almost nutty back-flavor. It's
really tasty, and it won't bloat you up like modern wheat does.
Same holds true for amaranth (if you haven't tried bread made from this grain,
you should. It's yummy!), although this one only has historicity for Aztec
personae, AFAIK.
Walk in peace,
Wolfmother
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