[Sca-cooks] effect of fat content in medieval flour
Terry Decker
t.d.decker at att.net
Thu Sep 5 18:06:34 PDT 2013
Don't worry about it. The difference is is 1 ounce in 6.25 pounds. It's
negligible in baking.
If you were going to add it, finely ground wheat germ would be better than
any animal or vegetable fat.
Bear
----- Original Message -----
From: "Susan Lin" <susanrlin at gmail.com>
> 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?
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