[Sca-cooks] Flour Recommendation?
Elise Fleming
alysk at ix.netcom.com
Thu Apr 10 05:37:38 PDT 2008
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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