[Sca-cooks] period flour query
Arianwen ferch Arthur
caer_mab at yahoo.com
Thu Feb 8 22:44:09 PST 2007
Modern and post period, but there is a cookbook out
there called "the flour is different" based on
immigrang (German?) ooks trying to cook in the US. I
have found that adaptations need to be made becasue
the flour is different. (Mainly, I think, because of
the different amounts of gluten in the different kinds
of wheat.) I also remember reading something about
the French women sent out to help populate the new
world refusing to make do with corn meal as the
"English" were doing...
I also know that we (US) are confusing with our bread
flour, all-purpose, and cake flour (haven't seen that
lately) (and of course that last time the students
made cookies they grabbed the bag, clearly labeled
self raising...
Arianwen ferch Arthur
"Outside of a dog a book is man's best friend. And inside of a dog it's too dark to read." G. Marx
____________________________________________________________________________________
Cheap talk?
Check out Yahoo! Messenger's low PC-to-Phone call rates.
http://voice.yahoo.com
More information about the Sca-cooks
mailing list