[Sca-cooks] What is samidh flour?

Terry Decker 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.
> *http://books.google.com/books?id=dUC-e-l3XM8C&pg=PA561&lpg=PA561&dq=samidh+wheat&source=bl&ots=IZxE5C8dNP&sig=xFqzlX-KnbyDAB_VC6dNfYCksgE&hl=en&ei=Qq2HTcCOGYPCsAOM_-35AQ&sa=X&oi=book_result&ct=result&resnum=2&sqi=2&ved=0CCIQ6AEwAQ#v=onepage&q=samidh%20wheat&f=false
> Cheers,
> Selene Colfox

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