SC - High/Low Gluten flour-OOP

[Diana L Skaggs/prsnl/busfin/Okstate]

       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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