[Sca-cooks] flour experimentation

[Johnna Holloway]

You might take a look at King Arthur Flour.
http://www.kingarthurflour.com/flour/home.html
They have a .pdf that can be downloaded
http://www.kingarthurflour.com/stuff/contentmgr/files/5623d1a1fb2c1d02e3832df0be93f855/download/Home%20Bakers.pdf
Specialty flours are
http://www.kingarthurflour.com/shop/list.jsp?pv=1171215140246&select=C79&byCategory=C127

Johnnae
Carole Smith wrote:
> Actually I have begun that experiment in that I have toasted 4 kinds of flour - so far.  The four are: Gold Medal all purpose, Softasilk cake (not self rising), Martha White self rising, and White Lily all purpose.  
>   The first two were purchased in California and the latter two were purchased in Georgia.snipped
>   This my preliminary thought: I think there are two things going on.  One is the hardness of the wheat and two is the enriching additives.    
>   To test my hypothesis I will toast some barley flour, which I will have to buy.
>      Cordelia Toser