[Sca-cooks] Beans and Flour
Stefan li Rous
StefanliRous at austin.rr.com
Tue Aug 13 20:36:36 PDT 2013
Bear said:
<<< 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. >>>
This may say more about how often I buy flour than anything else, but is the amount of protein/starch given on the flour sack? Or can you only go by such titles as "cake flour", "hard"? or "soft" flour? or by selecting specific brand names?
I can see where someone's "cake flour" might differ in composition from someone else's.
Thanks,
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
More information about the Sca-cooks
mailing list