[Sca-cooks] Emmer flour as samidh?
David Friedman
ddfr at daviddfriedman.com
Wed Sep 4 18:13:51 PDT 2013
Does this mean that for all period recipes we should be using whole
wheat flour rather than white flour?
On 9/1/13 9:32 AM, Terry Decker wrote:
> Until the mid-19th Century and the introduction of roller milling all
> flour would have been whole grain with the bran included. The
> question is whether or not the flour has been bolted to remove the
> coarse bits leaving fine flour. If the bran and the shorts (coarse
> fiber byproducts AKA cellulose and cell structure material) are too
> coarse for your purposes, sieving the flour through a 40-mesh (610
> micrometer) sieve should produce a flour equivalent to the finest
> Medieval flours.
>
> Bear
>
>
>> Someone suggested that emmer wheat might be the samidh in al-Warraq's
>> recipes. I can find suppliers online, but they all seem to be
>> supplying a whole wheat version. Al-Warraq specifies that samidh is
>> low in bran, which I assume a whole wheat emmer would not be.
>>
>> Am I making a mistake? Alternatively, does anyone have a source for
>> emmer flour that does not include the bran?
>>
>> -- David Friedman www.daviddfriedman.com
>
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--
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/
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