[Sca-cooks] Sourdough

[Avraham haRofeh]

> > ciorstan> The best bread flour, hands down, is King Arthur. I've gotten
> good bread
> > results from their regular flour; it's not that great for pastry-making,
> > though. The KA better for bread flour is high rise as well.
>
> Have you tried White Lily flour?
> -Serena

White Lily is a pastry flour, is (reportedly) the lowest-gluten flour
available on the market, and is more or less useless for anything except
pastry. I don't even like it for cakes - there's not enough gluten to hold
the structure up, and the cakes come out fairly dense - very tender, but
dense.

Avraham

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Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)
RandomTag: An elephant: A mouse built to government specifications. -
[Lazarus Long]