[Sca-cooks] What is samidh flour?
t.d.decker at att.net
Mon Mar 21 13:19:08 PDT 2011
I was thinking cake flour also, but I realized cake flour has been
chlorinated to enhance the properties. A better bet is probably pastry
flour which, while having slightly less starch, is probably closer to what
could be had in period.
> I am looking at the glossary of that volume, Thank You Google Books! And
> they define Samidh on page 573 in a way that would have me using "cake
> flour", soft and fine, low in gluten, free of bran.
> Selene Colfox
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