Aldyth at aol.com
Aldyth at aol.com
Fri Mar 30 18:31:59 PDT 2007
In a message dated 3/29/2007 9:06:19 P.M. Mountain Daylight Time,
t.d.decker at worldnet.att.net writes:
Since I'm in Joplin at the minute, I don't have any of my sources to hand
and it will be a week before I'm back with them. I"m quite willing to help
you with possible references at that time. Until then, let me suggest
rooting through the Florilegium.
I have gotten excellent feedback from many people. I have also been rooting.
:-)) I can see where my question was perceived as simplistic. It was.
But in a generic sense. I have dry cultures I want to start as fermentation
sponges, and would like to use the most "appropriate" flour to the sponge.
What began as an exercise in tasting different flours from different grains and
beans/peas/nuts for my cooks guild has become my monster. My brain began to
wander (and those who know me can now run screaming). What if we could re
create bread specific to a culture for a feast? So off I went in search of what
grain belonged where. I have many sources from paleolithic digs of what was
found "way back then". and many writings post period regarding cultivated
domesticated grain and what the mini ice ages did to each. There is a really
interesting article on the ground collecting of wild cereals in proceedings
from the National Academy of Science. I was just longing for the color coded m
aps of junior high school. :-)) My A&S paper may just get to be an overview
instead of the real deal.
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.
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