[Sca-cooks] Fermentation Sponge Question

[Aldyth at aol.com]

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
 
If it is not  any fun, stop doing it. Find something that is fun, and start 
doing it. Life is  too short not to have fun.



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