[Sca-cooks] Chickpea and Barley Flour
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Jan 28 10:08:19 PST 2008
On Jan 28, 2008, at 12:57 PM, jenne at fiedlerfamily.net wrote:
> We tend to think of medieval flours as more coarsely ground than our
> modern ones, but sometimes we overstate. (Like the people who want
> to use
> 'cracked' mustard in their mustard recipes, instead of grinding it.)
It's also fairly common for people to forget that a lot of Europeans
were using a softer wheat than 21st-century Americans are accustomed to.
Then there's the fallacy of assuming labor done by hand rather than
machine is not as good, but we should remember that the standard that
the machine is supposed to be imitating is set by hand, more or less,
and not the other way around.
And these people _did_ have bolting cloth, after all.
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