[Sca-cooks] Chickpea and Barley Flour

Dragon dragon at crimson-dragon.com
Mon Jan 28 19:00:01 PST 2008

On Mon, January 28, 2008 18:26, S CLEMENGER wrote:
> I'm guilty, 100%, of making whole-grain mustard, but it's purely because I
> prefer it that way.  It's also less work.
> I'm interested, though, in trying frumenty with some different types of
> wheat.  This part of Artemisia is largely hard winter wheat country, but
> there are all kinds of wheat berries available at my local "granola" store
> (Good Food Store...local equivalent of Whole Foods).  Of the common wheats
> available today, which is closest to that found, say, in 14th century
> Northern Europe?

Northern Europe was actually rye country. Wheat does not grow well up in
the northernmost latitudes.

Having said that, the wheat in Medieval Europe would most likely have been
similar to the soft wheat varieties grown today with some areas
(particularly in Italy) also growing hard wheat and durum wheat.

I'd suggest finding some spring wheat, a health food store may be a good
place but you should also check out brewing supply stores for unmalted

Red wheat varieties tend to have more flavor than white varieties.

Here's a page that has a good quick reference to the different types:


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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