SC - Re:amydon vs. rice flour (was Sugar...)

[Philip & Susan Troy]

THLRenata at aol.com wrote:
> 
> Ok, so I'm revealing my culinary illiteracy -- but what *is* amydon?
> 
> Renata

Amidon, amydoun, (amulum in Latin) is a finely ground wheat starch, used
largely for thickening pottages in a lot of medieval cookery. It is made
from soft wheat, soaked in several changes of water, finely ground, and,
I think, soaked again in a large bowl. The starch precipitates out, is
dried, and ground again to a powder. It probably did contain some
residual amounts of protein, so wasn't strictly pure starch, but it
tended to be made from low-protein wheats, so amydoun behaves
differently from regular flour. It's more, well, like starch.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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