SC - Re: Bread making Platina style (long)

[Stefan li Rous]

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 ****