Re: Vintage Remedies Guide To Bread...

[Guest guest]

Hi Greta,

I would maybe get the book from the library, would not buy it. Our bread that

we get in the stores (and wheat in our health food stores) is all highly

processed but that is a fairly recent thing.

Bread of only 100 years ago was different than what we are eating now, and the

older wheat types are even more different.

Old wheat varieties have different chromosomes from modern wheat and do not

cross. If I remember right modern wheat is 8 chromosomes and the old stuff is 2

for the oldest wheat out there, and 4 for the European types--Polish and

Russian, and one from the Fertile Crescent area (have to check my geography to

see where that is exactly).

Old wheat is also not grown since it is a pain in the butt to thresh for the

most part. Modern types are easy to thresh and have high gluten.

We have hard red, soft white, and duram (pasta) for wheat types grown

commercially here. There is no difference with what you get in the health food

store or grocery other than how they are grown (not GMO'd yet in production).

If you want to try growing some of your own, you can grow most wheat pretty

easily. Threshing may be a challenge but where there is a will, there is a way!

I am ordering some from a Canadian farmer who has been saving the oldest of the

old for years now. Spendy but you can keep your own seed!

[Guest guest]

Hmmm... that's interesting about the chromosomal differences between then and

now...I'd love to try growing my own, someday, when I have more than a 1/10 of

an acre. :-) Thanks, , for the info!

>

> Hi Greta,

>

> I would maybe get the book from the library, would not buy it. Our bread that

we get in the stores (and wheat in our health food stores) is all highly

processed but that is a fairly recent thing.

>

> Bread of only 100 years ago was different than what we are eating now, and the

older wheat types are even more different.

>

> Old wheat varieties have different chromosomes from modern wheat and do not

cross. If I remember right modern wheat is 8 chromosomes and the old stuff is 2

for the oldest wheat out there, and 4 for the European types--Polish and

Russian, and one from the Fertile Crescent area (have to check my geography to

see where that is exactly).

>

> Old wheat is also not grown since it is a pain in the butt to thresh for the

most part. Modern types are easy to thresh and have high gluten.

>

> We have hard red, soft white, and duram (pasta) for wheat types grown

commercially here. There is no difference with what you get in the health food

store or grocery other than how they are grown (not GMO'd yet in production).

>

> If you want to try growing some of your own, you can grow most wheat pretty

easily. Threshing may be a challenge but where there is a will, there is a way!

I am ordering some from a Canadian farmer who has been saving the oldest of the

old for years now. Spendy but you can keep your own seed!

>

>

>

[Guest guest]

You can easily grow enough wheat for a bread loving family of four with 1/10 of

an acre. That would be enough to make bread, a decent amount of baking, and

enough seed for the next sowing.

I am going to order some small amounts of these old wheats and see what I get

out of them production wise. The wheat seed is pretty durable and keeps for

many, many years if no bugs or moisture gets to it.

> >

> > Hi Greta,

> >

> > I would maybe get the book from the library, would not buy it. Our bread

that we get in the stores (and wheat in our health food stores) is all highly

processed but that is a fairly recent thing.

> >

> > Bread of only 100 years ago was different than what we are eating now, and

the older wheat types are even more different.

> >

> > Old wheat varieties have different chromosomes from modern wheat and do not

cross. If I remember right modern wheat is 8 chromosomes and the old stuff is 2

for the oldest wheat out there, and 4 for the European types--Polish and

Russian, and one from the Fertile Crescent area (have to check my geography to

see where that is exactly).

> >

> > Old wheat is also not grown since it is a pain in the butt to thresh for the

most part. Modern types are easy to thresh and have high gluten.

> >

> > We have hard red, soft white, and duram (pasta) for wheat types grown

commercially here. There is no difference with what you get in the health food

store or grocery other than how they are grown (not GMO'd yet in production).

> >

> > If you want to try growing some of your own, you can grow most wheat pretty

easily. Threshing may be a challenge but where there is a will, there is a way!

I am ordering some from a Canadian farmer who has been saving the oldest of the

old for years now. Spendy but you can keep your own seed!

> >

> >

> >

>