[Sca-cooks] Period Flour Query

[Aldyth at aol.com]

In a message dated 2/7/2007 8:33:30 P.M. Mountain Standard Time,  
t.d.decker at worldnet.att.net writes:

If you  have some specific questions, I'll try to give you a more thorough  
answer.



Thanks so much for the first answers. They help a lot.  In the  archives I 
found references to semolina-sourdough being 13th century  Andalusian.  That 
must be just the type of bread, not the flour per  se?  And I would think that 
from cultivated crops I could get what was  available in which area when. Is 
there anything written about what was naturally  occurring as far as the 
grain/grass/nut in a particular area?
 
In one of the shortbread discussions it mentions adding rice flour to the  
(see list of flour) for making it crumbly.  At the risk of being really  dumb, 
did shortbread originally have rice flour in it? I just have a hard time  
visualizing rice paddies in Scotland.  :-))
 
Aldyth
 
If it is not  any fun, stop doing it. Find something that is fun, and start 
doing it. Life is  too short not to have fun.