[Sca-cooks] Manchets

[Elise Fleming]

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
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