[Sca-cooks] Sourdough
Barbara Benson
vox8 at mindspring.com
Mon Oct 28 15:10:48 PST 2002
> 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
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