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A description of Asturian - Descripción breve de asturianu
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Bob
Moderator


Joined: 24 Feb 2003
Posts: 1601
Location: Connecticut and Massachusetts
PostPosted: Mon Apr 23, 2007 3:31 am    Post subject: Reply with quote
A very interesting post, Paul. Our members in the EEUU who wish to explore the properties of spelt versus wheat flour can purchase some (both white spelt flour and whole grain spelt flour) from http://www.kingarthurflour.com/shop/detail.jsp?id=3452. I may translate some of the recipes at the link you provided and post them in our recipes section.
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Art
Site Admin


Joined: 17 Feb 2003
Posts: 4083
Location: Maryland
PostPosted: Wed Aug 13, 2008 12:41 pm    Post subject: Re: Escanda, spelt, and farro Reply with quote
Is wrote:
[speaking of spelt/escanda] ... Lately I’ve seen this bread retailed as a healthy/organic alternative to loaves made of Triticum aestiva, or regular wheat. I was surprised when I bought escanda bread once and found it was fluffy, pale and sweet. I much prefer rye, like Art…

Here is a brief etymology on ‘spelter’ from Wikipedia:

“.... In Italy both emmer wheat and spelt are known as farro, although emmer is more common in Italy. ...”


I have added a reply to Is here in the section on breads:
http://www.asturianus.org/forum/viewtopic.php?p=13667#13667

----------------

He añadido una respuesta en la sección sobre panes:
http://www.asturianus.org/forum/viewtopic.php?p=13667#13667
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