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

[Terry Decker]

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?