SC - Re: Bread making Platina style (long)
Stefan li Rous
stefan at texas.net
Mon Jul 17 23:51:48 PDT 2000
Brandu said:
> Naturally using the whole grain produces more amylase, since
> it inclused wheat germ. If the Grain is allowed to malt, by
> allowing it to partially germinate before drying and grinding, then
> considerably more amylase will be present.
Ah! So this is why you want malted grain for some things like beer?
I know we have very few period bread recipes, but was malted grain
used, purposely, to make any breads? Where else was malted grain
used?
For those who might be interested, we did have a short discussion on
malted grain before. See this file in the PLANTS, HERBS AND SPICES section
of my files.
malt-msg (12K) 12/29/99 Period use of malted grain. Modern sources.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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