[Sca-cooks] "Adulterated" Flour

Elaine Koogler kiridono at gmail.com
Tue Jun 3 12:20:56 PDT 2008

I just checked, we have three kinds of King Arthur flour here...and the
Unbleached all-purpose flour does have that barley stuff in it...but neither
the white whole wheat nor the regular whole wheat do.


On Tue, Jun 3, 2008 at 3:03 PM, aeduin <aeduin at roadrunner.com> wrote:

> I just looked at my bag of King Arthur All-Natural White Whole Wheat Flour
> and it is "100% identity-preserved hard white spring wheat".
> aeduin
> At 11:44 AM 6/3/2008, you wrote:
>> Greetings!  Richard, the primary researcher of the Hampton Court cooks,
>> commented about his visit to the US earlier this year that the flour and
>> sugar sold over here had other things added to it, implying that wheat
>> flour in the UK was just that - wheat flour.  I noticed on the bags of
>> flour in the grocery store this week that (at least for the brands I
>> looked
>> at) they all had malted barley flour added.  Does anyone know why?  Is
>> there any flour in grocery stores in your area that is only wheat flour
>> with no other grain added?  Would the addition of barley flour affect the
>> baking properties differently than a product made entirely of wheat flour?
>> (My tart cases still don't seem to handle quite the same way as the ones
>> in
>> the Hampton Court video!)
>> Alys K.
>> Elise Fleming
>> alysk at ix.netcom.com
>> http://home.netcom.com/~alysk/ <http://home.netcom.com/%7Ealysk/>
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