> 1/2 lb. all-purpose flour Wouldn't the flour have to be bolted Spelt or Einkorn flour (i.e., the original strains before 1900s)? Seems like a modern strain

> 1/2 lb. all-purpose flour Wouldn't the flour have to be bolted Spelt or Einkorn flour (i.e., the original strains before 1900s)? Seems like a modern strain of wheat (that's also been fully degermed to make "white") would give a completely different result to the 1700s original.