SC - English venison
Deborah J Hammons
aldyth at juno.com
Mon Jan 11 07:22:19 PST 1999
I have read much about uses for high- vrs. low-gluten flour.
High-gluten flour is produced from hard red winter wheat; the
type grown in Oklahoma and most of the "wheat belt." I have
found hard, red winter wheat flour in the local organic food
store, and indeed, it made the best bread. When checking
lables on flour sacks, I've not seen a designation between hard
and soft, but between enriched and not enriched. I would
guess, however, that the higher the protein content, the more
hard wheat was used in the blend. I regularly use Pillsberry's
"Better for Bread" flour to get an acceptable loaf.
Biscuits and pastries are best made with low-gluten (or "soft
wheat") flour. A high-gluten flour in addition to even the
tiniest bit of overworking the dough can cause tough biscuits
and pastries. White Lily is a good example of a commercial
soft wheat flour. IMHO, nothing can beat pastry dough made
with soft wheat flour and chilled lard.
BTW, I've been reading the posts about womens' clothing size
and fit. I am a "giant, economy size," too. I dress the way I
do for several reasons. 1. I've only played a year and have
limited funds to spend on garb. 2. Comfort/weather. 3.
Job(s) to be done while wearing, and 4. periodicity. Since I
cannot judge the time someone has played in the SCA, I have to
believe the non-period or ill-fitting garb is being worn by
someone just joining the Dream, who needs guidance from someone
with more experience.
Leanna of Sparrowhaven, Mooneschadowe, Ansteorra
Diana Skaggs, Stillwater, OK
mka Diana Skaggs
Mooneschadowe, My standard recipe for
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