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Irish Wheat

arneilarneil Posts: 313
Has anyone heard of this ? 

Posts

  • B3B3 Posts: 27,505
    No. Neither has Google🤔
    In London. Keen but lazy.
  • arneilarneil Posts: 313
    Thanks ,
     a neighbour has pulled out bunches of it and offered it to me ! It looked a bit too rampant .
    sword like leaves from tiny bulbs
  • ObelixxObelixx Posts: 30,090
    Ancient varieties of high protein (gluten) wheat which were well-suited to old-fashioned slow proving sourdough breads with natural yeasts.  More modern spring wheats can't make enough protein for that process hence Irish soda bread which is fast and involves neither yeast nor proving.  It seems some of the old varieties may have survived in various heritage seed banks.

    https://www.irishtimes.com/life-and-style/food-and-drink/our-daily-bread-ireland-s-grain-growers-and-millers-1.3612824 
    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • arneilarneil Posts: 313
    That’s very interesting ! I make bread in the bread maker and soda bread in the oven ! So I use different types of flour , but I’ve never tried sourdough 
  • ObelixxObelixx Posts: 30,090
    You need a chat with @Dovefromabove who has been making sourdough for the last year or so.  You have to get a "mother" and nurture it. 
    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • SkandiSkandi Posts: 1,723
    A very interesting link @Obelixx this bit especially was interesting /Irritating!
    Fintan [Keenan] gets proteins of 16.1 per cent in his wheat in Denmark,
    I's impossible to buy flour over 12% here and we're told that we cannot sell our (Denmarks) wheat outside of the country because the quality is so poor (low protein) which is put down to the very strict limits on fertilisers.

    As to a sourdough it's easy enough to start one and there are many guides on how to do it. I've been using mine for a couple of years and it just started with flour and water sitting on the counter for a week. However mine is rye and is used only for rye bread, that may make a difference.

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