[Sca-cooks] white flour

[Terry Decker]

Until some time between the 6th and 8th Centuries, European wheat was
primarly emmer, a soft wheat.  This was replaced by the club wheats most of
which were still relatively soft wheat.  Spelt was used in baking, but the
most available wheat flour was from soft wheats.  This was still true even
after World War II and as a result European bakers would import hard flour
from the U.S. and Canada.  So softer flour is a proper approximation of
medirval flour.

Bear


>If you were looking to approximate, I would suggest using a hard white
>wheat (like Golden 86).  Most white wheats are "soft" (low in gluten)
>and mild tasting, most red wheats are "hard" (high in gluten) and have a
>very pronounced "wheat" flavor, but golden 86 or "hard white wheat" is
>both light in color and taste, and high in gluten, make gorgeous bread
>that is mild in taste and light in color, even when used 100%.  I would
>check with my local co-op or walton feed.  I got my spelt for our feast
>at the co-op.  It was Arrowhead Mills brand.  I use the Hard White wheat
>exclusively for my family's bread.
>
>Halima al-Shafi'i