[Sca-cooks] FW: Flour types

[Saint Phlip]

On 5/22/06, Tom Bilodeau <gmt53 at ravenstreet.org> wrote:
>
>  FYI -
>
> If any of you are doing cooking/baking and using German recipes which call
> for different flour types and how to find USA equivalents...
>
> Tirloch
>


OK, can anyone tell me why Germans would be concerned about the amount of
ash in flour, and how the ash, rather than the protein, would affect its
baking qualities?

Saint Phlip


Don't like getting old? Beats the Hel out of the alternative.

The purpose of life is not to arrive at the grave, a beautiful corpse,
pretty
and well-preserved, but to slide in sideways, thoroughly used up, totally
worn out, proclaiming, "Wow! What a ride!"
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