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

[Sue Clemenger]

I figured wheat because the recipe specified wheat, but not what *kind*
of wheat.  I may try it with both wheat and spelt, just for the heck of
it (I can get both, so that's not an issue).
Thanks for the link, too...the folks on this list are just *full* of the
most amazing information! <g>
--maire

Marilyn Traber wrote:
>
> 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
> >
>
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