[Sca-cooks] FW: Flour types

[Saint Phlip]

On 5/23/06, Terry Decker <t.d.decker at worldnet.att.net> wrote:
>
> Ash is the mineral content by weight remaining as ash when a sample of
> flour
> is burned.  The higher the ash content, the greater extraction of flour
> from
> the original grain.
>
> Bear


OK, then how does this affect the baking? And, why would the Germans use
this to grade their flour? Does this mean a more efficient milling process,
or what?

Saint Phlip  (almost Stefan, asking a question like this ;-)

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!"
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://lists.ansteorra.org/pipermail/sca-cooks-ansteorra.org/attachments/20060523/75ce6009/attachment-0004.htm>