Re(2): SC - Re: sca-cooks V1 #51
Philip W. Troy
troy at asan.com
Wed Apr 16 10:24:03 PDT 1997
Sue Wensel wrote:
> Marham talks about "fine white flour." Could this be bleached flour? (I had
> always assumed so.)
>
> Derdriu
Could be. As I posted earlier (and then deleted for space, dummy that I
am) it seems to be one of those things that COULD have existed.
I just figured Markham is talking about finely bolted flour: sifted
through a fine muslin or other cloth that would allow the passage of the
starchy grains without most of the bran.
Adamantius
More information about the Sca-cooks
mailing list