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]] [[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]] |
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