[Sca-cooks] Grain mill question

[AEllin Olafs dotter]

And as I recall  the softer wheats are  lower gluten?  The reason harder 
wheats "Improved breadmaking?"

I think, from what I saw in Elizabeth David's book (not in front of me, 
don't recall title) that they still use a slightly lower gluten flour in 
Europe than we do in America.

I've just found the White Whole Wheat in a store I can get to, and for 
unrelated reasons am finally going to be getting back to baking... so I 
may be playing with this. Not entirely for SCA purposes... among other 
things, I bake with all whole wheat for my own purposes. We'll see if 
I'm crazy enough to bolt flour... *G* Don't count on it...

Lower gluten, softer wheat. Hmm... that will benefit from longer slower 
rising and sponge techniques? (Pulling out of long disused memory...)   
And these methods give more flavor? Lots to play with...

AEllin

Terry Decker wrote:

>
>Medieval wheats were relatively soft.  The hard wheats that improved
>breadmaking are largely modern hybrids.
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>In general, white and yellow wheats are soft and reds are hard (with some
>natural exceptions to the rule), but even that generalization is changing
>due to modern hybridization.
>
>As I recall, the King Arthur white wheat is relatively soft and makes a good
>substitute for Medieval wheat.
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>Bear
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