SC - four and twenty blackbirds

[Decker, Terry D.]

> >The baking has probably coagulated the gluten, so your flour is no good
> for
> >leavened bread.   It will certainly work as a thickener 
> >Bear
> 
> UM,   what makes flour work as a thickener is the gluten strands breaking
> and reforming into longer strings. So.... if the gluten has already
> coagulated, how is it then going to be effective as a thickening agent?
> 
> franz
> 
Starches are also excellent thickeners, which is why potatoes, breadcrumbs
and arrowroot work.  As long as the flour hasn't been burnt, the starch
should be a usable thickener.

Bear
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