[Sca-cooks] flour query
Arianwen ferch Arthur
caer_mab at yahoo.com
Tue Mar 24 12:50:30 PDT 2009
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)
Also read that 3 c of flour is a pound, but remember that it was about 4 1/3 cups (about twice that of a pound of sugar...)
does sifting your flour before measuring make that much difference?
Arianwen ferch Arthur
"Outside of a dog a book is man's best friend. And inside of a dog it's too dark to read." G. Marx
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