[Sca-cooks] Barley

[Terry Decker]

For a Medieval flour you would probably want to use hulled barley (barley 
groats) which has the outer husk removed but retains the bran.  Pearled 
barley has both the husk and the bran removed.  On the practical side, it 
shouldn't matter whether you use flour from hulled or pearl barley and I 
would simply buy it rather than mill it.  Hodgson's and Bob's Red Mill have 
barley flour that you can find at the grocery.

Bear


>
> On the gode cookery website there is a recipe for Keftedes in the 
> Byzantine section.  It asks for barley ground into a flour.  Would pearl 
> barley be the apporiate barley to use?
> Merraede
> Sent from my HTC on the Now Network from Sprint!