Difference between revisions of "Wholemeal Flour"

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Wholemeal or Whole Wheat flour is a courser then plain white flour. It is found to be the best when redacting medieval recipes unless the recipe calls for fine ground flour.
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'''Wholemeal'' or '''whole [[wheat]]''' [[flour]] is a courser then plain white flour. It is found to be the best when redacting [[medieval]] [[recipe]]s unless the recipe calls for fine ground flour.
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[[category:food]]

Revision as of 18:07, 29 April 2006

'Wholemeal or whole wheat flour is a courser then plain white flour. It is found to be the best when redacting medieval recipes unless the recipe calls for fine ground flour.