Re(2): SC - Re: sca-cooks V1 #51

[Sue Wensel]

> 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

Marham talks about "fine white flour."  Could this be bleached flour? (I had
always assumed so.)

Derdriu
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