[Sca-cooks] flour experimentation

[Jadwiga Zajaczkowa / Jenne Heise]

> > Thanks for the links.  While King Arthur is wonderful for breads and other 
> > baked items that need lots of gluten/protein, that is not what I believe 
> > people in England and other parts of Europe used for general purposes in 
> > our period.  It certainly isn't as low protein as the all purpose flour 
> > you would purchase at Marks and Spencers in the present era.

I'm interested in this statement, since King Arthur brand flour comes in 
a wide variety of formulations. I was under the impression that their 
gimmick was that they required consistency in their flour formulations. 
Certainly that is not a period trait, but I get the impression that's 
not what you are talking about?

I'd like to hear more about this question and why you consider the KA 
flours in particular to be too high in gluten/protein compared to other 
flours for our re-creation.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I thought you might need rescuing . . . We have a bunch of professors 
wandering around who need students." -- Dan Guernsey