Difference between revisions of "Wholemeal Flour"

From Cunnan
Jump to navigationJump to search
(categorising)
Line 1: Line 1:
'''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.
+
'''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.
 
[[category:food]]
 
[[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.