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

[Terry Decker]

Emmer was the standard European wheat up to about the 7th or 8th Century,
when more modern club wheat entered cultivation.
Other period wheats are durum and spelt.

For your purposes, a soft wheat would be best.  Probably the most available
will be a soft yellow or red club wheat.  Emmer would also be a good choice.
Spelt and durum are hard wheats.  However, the toasting will coagulate the
gluten, so if you can't get what you want, take what you can get and try it.

Bear

>One of the recipes I'm playing with for our Harvest Court in October is
>called "Pieces of Iron," which is a sweet made with wheat which is first
>toasted, and then ground into flour and combined with the other
>ingredients.
>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