tag:blogger.com,1999:blog-7568871176875467749.post7307096917621032911..comments2023-10-22T13:42:48.791+02:00Comments on Samurai Viking Cuisine: A Guide to Blending FlourMurasaki Shikibuhttp://www.blogger.com/profile/10956944811391367016noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7568871176875467749.post-49457039236193230642011-02-19T11:04:03.919+01:002011-02-19T11:04:03.919+01:00@Taste of Beirut: What is the primary thing that i...@Taste of Beirut: What is the primary thing that is made with the local flours in regular households? This is often revealing about the nature of the flour.Murasaki Shikibuhttps://www.blogger.com/profile/10956944811391367016noreply@blogger.comtag:blogger.com,1999:blog-7568871176875467749.post-77778922736938502372011-02-19T06:57:01.767+01:002011-02-19T06:57:01.767+01:00Thanks for so much detailed analysis! I was thinki...Thanks for so much detailed analysis! I was thinking about this while in Lebanon, flour is packaged and nobody knows protein content or what. There there is a lot of flour 00 which is imported from italy and used for a lot of pastries.Taste of Beiruthttps://www.blogger.com/profile/05857631795009227778noreply@blogger.comtag:blogger.com,1999:blog-7568871176875467749.post-58849941478124622532011-02-17T15:45:19.465+01:002011-02-17T15:45:19.465+01:00Thanks for sharing it Murasaki, what an informativ...Thanks for sharing it Murasaki, what an informative info.Dewihttps://www.blogger.com/profile/03042444512389457494noreply@blogger.comtag:blogger.com,1999:blog-7568871176875467749.post-32935143392195268012011-02-17T04:15:14.995+01:002011-02-17T04:15:14.995+01:00You are certainly better at math than I Murasaki. ...You are certainly better at math than I Murasaki. Good investigative work.Lorihttps://www.blogger.com/profile/06964813048968344420noreply@blogger.comtag:blogger.com,1999:blog-7568871176875467749.post-74229818298798734672011-02-14T11:59:12.196+01:002011-02-14T11:59:12.196+01:00Wow, such much in depth info on flour. Thanks for ...Wow, such much in depth info on flour. Thanks for doing all the research for the rest of us, Murasaki!Anonymousnoreply@blogger.com