[Sca-cooks] Grains

[Aldyth at aol.com]

Greetings all.
 
I am looking for good documentation for various grains during our  period.  
My A&S paper is  going to be about bread, the  fermentation process and the 
grains used. What I am really hoping to find  is something along the lines of 
bread from x was made with x flour.   Because x grain grew there.
 
The books I have about bread do not shed any light on it.  
 
World Sourdoughs by Ed Wood, English Bread and Yeast Cookery  by  Elizabeth 
David, The History of Bread by Berbard Dupaigne and A Treatise on  Baking by 
Wihlfart (Fleischmann Company).
 
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.



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