[Sca-cooks] White Flour, White Sugar

[lilinah at earthlink.net]

Bear, i'm trying to get this clear in my mind:

Would a Medieval white flour have had the germ left in, but the bran
removed by bolting?

Second, since we often use the word "medieval" as a sort of short
hand, do your comments cover Renaissance/late "period" flour, or
would Renaissance period flour have been significantly different from
earlier Medieval flour?

Anahita