[Sca-cooks] Manchets
Elise Fleming
alysk at ix.netcom.com
Tue Nov 30 09:58:46 PST 2010
Brekke wrote:
>You might want to try coarse semolina flour instead of corn flour next
>time.
I'm confused. Why would someone want to use semolina flour instead of
wheat flour. (Is wheat flour what you meant by "corn flour"? Corn
flour is a totally different substance in the US.) If the flour is
coarse, wouldn't it make a less-smooth bread? I thought that manchets
were more "top of the line" for bread.
Alys K.
--
Elise Fleming
alysk at ix.netcom.com
alyskatharine at gmail.com
http://www.flickr.com/photos/8311418@N08/sets/
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