SC - Hard versus soft wheat berries for frumenty?
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Mar 7 10:40:48 PST 2000
Hard wheats have more protein (gluten) and make better bread. However, you
need to have a reasonable flour. The pasta we were discussing earlier is
made from the coarser meal left behind in the bolting.
Bear
> Bear said:
> > If the mill could not turn out a fine enough flour, then frumenty makes
> > sense. It also makes sense to use the fine meal from a bolting for
> bread
> > and the coarse meal for frumenty. Harder wheat turns out more fine meal
> > suitable for bread, so I have no doubt bread was more common in the
> areas
> > which raised harder wheats.
>
> But I think I remember us discussing a while back that the hard wheats
> didn't make good bread. Thus in regions like Italy where hard wheat is
> grown you get pastas more than bread. Or is this type of wheat harder,
> still? Or do I have this reversed entirely?
>
> --
> Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
>
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