SC - barley bread

[Decker, Terry D.]

To work properly, leavening needs gluten.  Barley has essentially no gluten,
so it doesn't rise much.  Leavened barley breads are made from a mixture of
wheat and barley flour where the wheat provides the gluten. 

Bear

> Bear said:
> > The one statement I might agree with was that the common bread was
> > unleavened, as the primary grain for much of Europe was barley.  But
> there
> > is nothing particularly wrong with unleavened flat breads.
> 
> Huh? Are you saying you can't leaven barley bread? Even with ale barm
> and such? What about barley/wheat mixes?
> 
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>