Frank Brewster wrote in his subject line:
| Subject: What makes good taste?
|
"The primary requisite for writing well about food is a good appetite.''
A.J. Liebling
| - In note V099.n061.1, ?Jazzbel? says that ?Granary flour is a
whole-wheat
| flour with added malt wheat flakes.? Is this a valid definition?
Ken Larsen originally inquired about the granary bread he tasted while
traveling in England.
Granary Meal is a proprietary recipe(Like Coca-Cola) of Granary Foods.
The substitute recipe I gave came from the English edition of Good
HouseKeeping. Elizabeth David suggests no substitute but says Granary Meal
contains rye in addition to malted wheat flakes. I suppose one can
experiment with his own recipe, perhaps substituting some of the flour for
rye..
And what
| are malt wheat flakes?
Malt is a grain which is sprouted, dried, then ground. Barley malt is the
most common.
This is wheat malt.
Therefore, fine bulgur wheat is a good candidate for a substitute.
I am told that malted wheat flakes are available from KA--but KA is beyond
reach for me.
|And, pray tell, what means ?AFAIK??
|
AFAIK it used to mean "As far as I know".
| - Your readers rave about the taste of some breads in Germany. Do you
know,
| what is the secret ingredient?
Joe Ortiz concluded in "The Village Baker" that it is a drop of the baker's
sweat. :-))
Later,
Jazzbel