[Sca-cooks] "Adulterated" Flour

[Elaine Koogler]

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.

Kiri

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/>
>>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
Relay for Life is the signature event for the American Cancer Society. This
link will take you to my personal page where you can learn more about this
exciting event...and, if you like, donate to help fund the conquest of
cancer.

http://main.acsevents.org/site/TR/RelayForLife/RelayForLifeSouthAtlanticDivision?px=3678599&pg=personal&fr_id=9276