[Sca-cooks] Flour question

[CHARLES POTTER]

 I would use cake flour or a soft winter wheat flour for a wheat that has a high starch content.

                                    Master B

> Date: Sat, 15 Jan 2011 09:29:04 -0500
> From: kiridono at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Flour question
> 
> I am working on the menu for my upcoming A Day in the Middle East feast.
>  And I'm having a dandy time going through my new copy of "Annals of the
> Caliphs' Kitchens."  In several of the recipes, reference is made to
> "...pure, fine *simidh* flour (high in starch and bran-free)...".  The
> question is...would this be just a general all-purpose white flour...or
> should I use a specialty flour such as bread or cake flour?
> 
> Also...and I'm sure we've talked about this before...but please remind me
> what I could use in the place of the frequent references to camphor and
> musk.  In some places, the reference is to "aromatics" and the two are cited
> as examples.  There are a couple of really cool dessert dishes that I'd love
> to use but acquiring either of these is a problem...not to mention that I
> understand that the musk that's available is a chemical compound used in
> perfumes and is poisonous!
> 
> Any help you all can render would be appreciated!
> 
> Kiri
> -- 
> "It is only with the heart that one can see clearly; what is essential is
> invisible to the eye."
> --Antoine de Saint-Exupéry, The Little Prince
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org