[Sca-cooks] Beans and Flour

[Terry Decker]

Might I suggest White Lily flour rather than cake flour.  It's the lowest 
protein, highest starch flour I've encountered.  It's more common in the 
South, but recently found some a a gourmet culinary shop.

Bear

> Also, many of her recipes specify "sami_dh_ flour (high in starch and bran 
> free)." I've mostly used semolina, since that's what Perry seems to 
> consider the best guess at their usual flour, but I don't actually know. 
> In her notes, she mentions that samidh has less gluten than an alternative 
> flour, less frequently mentioned, that's also bran free. That made us 
> wonder if we should be using cake flour for samidh and bread flour or 
> semolina for the other.
>
> Anyone know? Has anyone experimented to see which of the modern flours 
> works best with which recipes?
>
> -- 
> David/Cariadoc