[Sca-cooks] Sourdough

[Terry Decker]

I would point out that differences in humidity, ambient air temperature, and
air pressure will cause variations in pastries as well as the differences in
the flour.

Bear


>> 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