[Sca-cooks] Sweet frumenty recipes...

[Huette von Ahrens]

And when is it best to use quadrotriticale? :-)

Huette, slinking back to her Asylum...

--- Terry Decker <t.d.decker at worldnet.att.net> wrote:

> 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....
> 
> 
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Remember that while money talks, chocolate sings.

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