[Sca-cooks] (no subject)

[Anne Murphy]

Has anyone tried bolting whole wheat flour themselves,
or am I just warped to think of it? I know they wanted
Wonder Bread, but I also know they couldn't achieve
it. Modern white flour is different from anything they
could get, but they would not have used ordinary whole
wheat for manchet - how unrefined! They bolted it. So,
how much bran could they, in fact, remove in the
process? I assume you'd need to start with stone
ground flour.
I have this vision of myself in the kitchen with a
fine mesh strainer... then a sifter...

-----Original Message-----
From: "Terry Decker" <t.d.decker at worldnet.att.net>
Date: Wed, 26 Dec 2001 20:18:18 -0600
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Queston on Flours

> A fine bolted, aged whole wheat pastry flour gives
better results with the
> manchet recipe than most off-the-shelf whole wheat
flours. A high gluten
> bread flour is better yet. Remember, what they
really wanted for manchet
> was Wonde

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