[Sca-cooks] effect of fat content in medieval flour

[Susan Lin]

question - can you just add some additional fat to make up the difference
or won't that work?  If so should it be vegetable fat or could you use
animal fat?


On Thu, Sep 5, 2013 at 3:43 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Bear said:
> <<< Unless you are trying to accurately reproduce a flour, such as emmer,
> durum,
> or spelt flour, something like King Arthur's Unbleached White Whole Wheat
> or
> an unbleached all purpose flour should be adequate for most purposes,
> although the fat content may be lower than period flours. >>>
>
> I imagine you may have said this before, but what sort of effects does the
> fat content make in the use of the flour?
>
> Is this 2.76% vs. 1.40% fat enough to effect the taste or structure? Was
> this enough to make the medieval bread to seem softer or richer?
>
> 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 ****
>
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