[Sca-cooks] Flour Recommendation?
jwills47933 at aol.com
jwills47933 at aol.com
Thu Apr 10 08:29:42 PDT 2008
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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