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

[Stefan li Rous]

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

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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 ****