[Sca-cooks] Flour Recommendation?

[jwills47933 at aol.com]

My guess would be pastry Flour.? That is what I use for my pie crusts and tartlett shells

Morvran


-----Original Message-----
From: Elise Fleming <alysk at ix.netcom.com>
To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
Sent: Thu, 10 Apr 2008 8:37 am
Subject: [Sca-cooks] Flour Recommendation?



Greetings!  It was pointed out that perhaps the somewhat floppy dough that
resulted (in my attempt at a hand-raised tart case) could have been the
type of flour.  I used what was in the cannister - all purpose flour.  I
want to try the dough again.  It will be twice as much flour by weight as
butter.  Water is the only liquid.  What type of flour might be better for
a sturdier dough?  Bread flour?  Pastry flour?  Something else?  

Alys Katharine, going from sugar to flour

Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/


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