[Sca-cooks] Chickpea and Barley Flour
t.d.decker at worldnet.att.net
Mon Jan 28 19:22:45 PST 2008
Emmer (Triticum dicoccum) was the general use wheat from somewhere around
7000 BCE until between 500 and 800 CE, when it was replaced by club wheat
(Triticum compactum) for greater yields and easier threshing and milling.
What you will find in the health food stores will some variant of Triticum
aestivum, of which compactum is a subspecies with some 1500 varieties. If
you want to try something close to Medieval, look for yellow or white
berries, unless they are one of the new hybrids, these will have more starch
and less protein.
You might also try spelt (Triticum spelta), which is higher in protein and
mills coarser than T. aestivum.
> 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?
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