[Sca-cooks] Types of Wheat for Bread

Johnna Holloway johnnae at mac.com
Fri Nov 26 14:00:24 PST 2010


Have you looked at the print editions of C. Anne Wilson or Peter  
Brear's All the Kings Cooks?
How about Elizabeth David's English Bread and Yeast Cookery?

Otherwise
http://historicalfoods.com/5098/medieval-and-tudor-flour/

Johnnae (quickly looking in and disappearing again)

On Nov 26, 2010, at 1:30 PM, Elise Fleming wrote:

> 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?




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