SC - My Good News... <G>
Philip & Susan Troy
troy at asan.com
Wed Sep 6 11:45:05 PDT 2000
I find mine at the local health food store. Triticum spelta is a harder
wheat than the more common emmer (Triticum dicoccum) and does very well in
leavened breads and some pastries. The meal is usually a little coarser
than modern flour.
I don't recall any Medieval recipes which call specifically for spelt, but
there are some in the Roman corpus.
Bear
> Does anyone know where I can buy the ancient grain spelt, about how much
> it costs and where I can find period recipes for it?
>
> I'd love to include it in a feast menu someday.
>
>
> --
> evfemia
>
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