[Sca-cooks] Beans and Flour

[Stefan li Rous]

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

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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 ****