[Sca-cooks] Manchets

[Carol Smith]

Thanks to all; Holly had the right of it.  My main problem with Bear's recipe was the use of corn flour/cornstarch, and Selmolina flour would alleviate (but probably not cure) the problem of an OOP ingredient.

Thankful regards,
Brekke

> From: hollyvandenberg at hotmail.com
> To: sca-cooks at lists.ansteorra.org
> Date: Tue, 30 Nov 2010 18:33:59 +0000
> Subject: Re: [Sca-cooks] Manchets
> 
> 
> I believe the recommendation for semolina was to strew on the baking sheet to prevent sticking.  It was in response to Bear's faboo description of his experimentation with manchet based on Markham's recipe and period weights.  In that light, it's actually not a bad idea.
> Femke
> 
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> 
> 
> > Date: Tue, 30 Nov 2010 13:29:14 -0500
> > From: malkin at gmail.com
> > To: sca-cooks at lists.ansteorra.org
> > Subject: Re: [Sca-cooks] Manchets
> > 
> > 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
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