SC - Re: sca-cooks V1 #51

[Philip W. Troy]

Ray Caughlin wrote:
> 
> Question? Bleached flour during the Middle Ages? Would someone clarify. My
> understanding is that white flour or (bleached) is modern. Good Period
> bakers need to know these things!
> Lord Mandrigal of Mu

The concept of bleached flour is modern only in the sense that flour
being produced on an industrial scale, for storage in warehouses, for
sale God knows when, is modern.

Bleached flour is produced by taking freshly ground flour and storing it
in non-airtight sacks for a specific length of time ( I don't know how
long). They don't add anything to it to bleach it. 

So, we have here another one of those "they COULD have had it" things.
How often it actually occurred is anybody's guess.

Adamantius