SC - Hard versus soft wheat berries for frumenty?

[Decker, Terry D.]

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
>