[Sca-cooks] White Flour, White Sugar
lilinah at earthlink.net
lilinah at earthlink.net
Fri Mar 28 10:50:31 PST 2003
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
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