[Sca-cooks] Sweet frumenty recipes...

[Terry Decker]

A soft wheat would be most appropriate, although hard red winter wheat has 
worked for me.  Depending on the time and the location, the wheat would 
likely have been emmer (Triticum dicoccum), club wheat (T. aestivum 
compactum) or a soft common wheat (T. aestivum aestivum).  Modern wheats are 
variants of the latter subspecies.

Spelt (T. spelta) was the most common hard wheat from Antiquity well into 
the Middle Ages.  Most of the hard wheats are modern hybrids.

Bear


> Does anyone know what kind of wheat would
> be most appropriate? A hard winter wheat? something softer?
> --Maire, off to go get ready for work....