[Sca-cooks] Sourdough

[Barbara Benson]

> Avraham > 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.

Hmmm, I use it for my Red Velvet cake and I have never had any complaints.
Verrrry interesting. It makes killer biscuts too.

Glad Tidings,
Serena da Riva