[Sca-cooks] Types of Wheat for Bread

[Terry Decker]

I think you will find that Tudor wheat was common wheat (Triticum aestivum) 
which began replacing emmer (T. dicoccum) as the primary wheat in Europe around 
700 CE.

I'm away from my library at the moment and will be for a few more days, so 
references are out.

Stone milling of various types was what was used in period.  Roller milling is 
usually considered a 19th Century process although there is some evidence that 
they were used experimental as early as the 17th Century.

Bear




________________________________
Greetings!  I'm pretty sure someone here has the information and could provide 
some links to internet articles... What type of wheat was used for bread during 
Tudor times?

I know that other grains were used for various types of bread - millet, barley, 
rye, oats.  Are there any articles or web sites that tell about the different 
qualities and types of bread from grains other than wheat?

What about grinding methods?  I'm guessing that grinding between stones was the 
only type used.  Metal rollers would be much, much later, right?

Any links or web sites would be greatly appreciated.

Asking on behalf of another,
Alys K.
-- Elise Fleming