[Sca-cooks] Fermentation Sponge Question
Aldyth at aol.com
Aldyth at aol.com
Sun Apr 1 19:25:00 PDT 2007
In a message dated 4/1/2007 6:51:15 P.M. Mountain Daylight Time,
hollyvandenberg at hotmail.com writes:
Yes, and you've caught me in mid-experiment. ;-)
I smell another research paper. How about the idea that cultures that made
mainly flat breads used low gluten flour in their starter sponge for the flat
breads, and higher gluten flour in the sponge for the raised breads?
And,
With a communal mill, (with each family bringing their own grain to mill
each day...) would the flour produced by the final milling be a greater mix of
flours than that of the first, or just how well did the millstone get cleaned
between each use?
Aldyth
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