[Sca-cooks] Question about appropriate Andalusian wheat....

[Marilyn Traber]

How about using a period form? Spelt. Commonly sold in food
co-ops and from Gold Mine Natural Foods online/toll free number.
margali
http://www.hort.purdue.edu/newcrop/proceedings1996/V3-156.html
for all you ever wanted to know about einkorn, emmer, spelt and
kamut but were afraid to ask...;-)

the quote starts here:

> I'm wondering, though, what would be the most appropriate type of wheat
> to use? A softer wheat berry, or a harder one? Anyone know or have
> reasonable ideas? Would it make that much difference? It's not going
> into a bread, where gluten might be more of an issue....
> Thanks,
> Maire
>