[Sca-cooks] "Adulterated" Flour

Elise Fleming alysk at ix.netcom.com
Tue Jun 3 12:45:28 PDT 2008

aeduin 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".

I might have to spend the extra money for King Arthur, then.  The two major
brands and Montana Sapphire, all unbleached, had the malted barley flour. 
I'm not sure what brand of sugar Richard saw.  My Domino ones are just
"cane sugar".  

Alys K.

Elise Fleming
alysk at ix.netcom.com

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