[Sca-cooks] flour query
Stefan li Rous
StefanliRous at austin.rr.com
Tue Mar 24 19:19:01 PDT 2009
Arianwen ferch Arthur asked:
<<< A redaction recipe I looked at suggested using pastry flour to
more closely resemble medieval flour.
Hmm...I know of all-purpose flour (bleached or unbleached) whole
wheat flour, bread flour, and cake flour (and self rising, and the
speciality flours I have seem graham etc.)
but what is pastry flour?
(and bread flour has more gluten than all purpose, while cake flour
has less -- and how much is more and how much is less??? sheesh) >>>
For some of our previous discussion about differences between
different flours, including if I remember right, differences between
US and European/English flour, see this file in the FOOD-BREADS
section of the Florilegium:
flour-msg (106K) 1/12/08 Types of flour. Sources. Period
flour.
boulting-msg (14K) 4/15/07 Sieving meal to get various
grades of flour.
These files, dealing more with grain differences than flour
differences, might also be of interest:
Ancent-Grains-art (24K) 5/30/01 "Looking into Ancient Grains" by
Mistress
Christianna MacGrain.
grains-msg (98K) 4/30/07 Medieval grains. Recipes. Cooking.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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