SC - Stefan's recent wafer experiment

[ChannonM@aol.com]

Graham flour is whole wheat flour with the bran in it.  Considering the
extraction rates, modern graham flour is probably very similar to period
flour after the first bolting, which would be used for making wastel.  Fine
pastries and breads would be made from flour of the second bolting.

Bear 

> Has anyone seen references to the use of graham flour as period?  I will
> probably still use it for a fruit tart I'm making, but I was hoping to run
> down a source.  I have a few books but don't see any reference to graham
> flour.
> 
> Roibeard
> 
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