SC - spelt

[Decker, Terry D.]

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
>