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Joined 9 months ago
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Cake day: December 28th, 2023

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  • wieson@feddit.detoMicroblog Memes@lemmy.worldLeaky bags
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    4 months ago

    Yep. We have a type number, that describes how many mg of ash are left behind after burning 100g of said flour.

    Since starch burns away cleanly, the amount of ash shows how much of the rest of the grain is still in the flour (the rind or the germinating part).

    So it would be “wheat flour type 450” which is more refined than “wheat flour type 1050”. More refined means it rises better. But there’s lots of healthy and tasty stuff in the rind, so if it’s not a sponge cake I’m making, I try to incorporate higher types.













  • wieson@feddit.detomemes@lemmy.worldReal French
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    7 months ago

    That’s a false fact. And it’s apparent, since there are dozens of accents in the US as well as umin the UK and there were dozens in the UK 200 years ago. They all developed in their own direction, being sometimes isolated sometimes cross-pollinating with other accents, but none staid the same.