[Sca-cooks] flour query

[Stefan li Rous]

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 ****