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

[Sue Clemenger]

Thanks for the advice, Bear.  I figured you'd probably know!
I actually have access to all different kinds of grains--spelt for sure,
and both winter wheat and summer wheat, that I can remember.  I s'pose
it's an advantage of living in a state that's still largely
agricultural.
--Maire, living in that northern part of Artemisia some folk insist on
calling "Montana)

Bear wrote:
>
> 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.