SC - Seeking wheat illumination - OOP
Decker, Terry D.
TerryD at Health.State.OK.US
Sun May 2 09:22:51 PDT 1999
> >>Are spaetzle made in the same way as Italian pasta is? And what are
> all
> those different flours they have in Germany? <<
>
> I don't know, Elysant, what are the flours are, but I think they are
> different kinds of milling. We have bread flour, all-purpose, and cake
> flour, which is very fine. They have a lot more.
>
> Allison
>
Actually, it is not so much the milling but the percentage of gluten they
contain, although cake flour is usually finer than the others. Bread flour
is high-gluten, cake flour is low gluten, and all-purpose flour is a blend
of the two. Then you get types of wheat, fineness, bran content, germ
content and all the other esoteric things bakers play with.
Bear
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list