[Sca-cooks] Following One's Nose: Was Types of Wheat for Bread

[Elise Fleming]

Greetings!  The image that comes to mind of some of us is like a puppy 
with a distractable nose.  Sniff, sniff...Oooh, there's something I want 
to look at...Found part of it; good puppy!...but, wait!  What's that 
scent?...bounce, bounce...Wow!  Let me look at that part...Wait...why 
does it say (smell like)?...sniff, sniff...different direction...Got it! 
  But, there's another scent...What was I looking for??

Johnnae wrote:

 >I'm sorry . You didn't ask about manchets. You asked about bread.
 >Peter Brears calls for "strong wholemeal flour from which the course
 >bran has been sieved out" for a cheat loaf and plain white flour for 
 >manchets and rastons. This would be modern UK flour of course. (snip)

No, you are correct, I hadn't started by asking about manchets.  I sent 
some of the information to the person (on the Forum) who then said he'd 
found a manchet recipe on that historicalfoods web site. The site's 
"information" aroused my "Really? I want to check that!" nerve, and I 
began looking at what was said about manchets.  And, off I went...

 >Maybe I can locate something more academic and suitable in the am.

<grin> Dinna fash yursel'  It's not necessary.  I think the inquirer has 
been suitable buried in information!

Sniff, poke, pad, pad, sniff... I wonder where _this_ goes?  Why did 
s/he make that claim?  I don't think that's accurate.  Let me ask some 
people who might _really_ know...pad, pad, send e-mail inquiry...

Alys K. (Down, girl! Down! [pant, pant])
-- 
Elise Fleming
alysk at ix.netcom.com
alyskatharine at gmail.com
http://www.flickr.com/photos/8311418@N08/sets/