[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
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>

-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/




More information about the Sca-cooks mailing list