[Sca-cooks] British Museum and a Roman Bread recipe

[JIMCHEVAL at aol.com]

Really? 
After the Romans took over Gaul, far more bread wheat was grown than emmer  
or einkorn. 
 
I've also read specifically that one should NOT use pastry flour for making 
 bread. No whole wheat bread rises well, but apparently the pasty flour is  
particularly bad in that regard.
 
It's possible of course that some Romans used white flour (they used  
horsehair sieves, though they didn't - per archeaology - always work that  well).
 
Another element to consider in Pompeii is that they found chickpea flour  
too, which might have been mixed in.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Late medieval bread outside  Paris
http://leslefts.blogspot.com/2015/07/french-bread-history-late-medieval.html









In a message dated 8/13/2015 7:53:42 P.M. Pacific Daylight Time,  
t.d.decker at att.net writes:

Whole  meal is whole wheat flour, but you would be advised to use something 
like  King Arthur's White Whole Wheat or a pastry flour rather than a 
coarser  
milling.  Using the spelt and the whole wheat flours is valid, but  the 
Roman 
meal would likely have been from emmer rather than modern common  wheat.