[Sca-cooks] Manchets

[Kate Wood]

On Tue, Nov 30, 2010 at 12:58 PM, Elise Fleming <alysk at ix.netcom.com> wrote:
> 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.

Cornflour in the UK is what we call cornstarch here. (I'm not sure
what recipe she's referencing, so I can't make any further claims
there.)

Kate