Originally Posted by Andy M.
That sound interesting. Do you then cook a modern version of the recipe to compare?
Ya I've done that. Take flour for instance. The flour that was milled from the type of wheat they grew a hundred years ago in C. France was very different than our AP flour today.
I know a french baker who imports his flour from a small mill in rural France b/c he claims it's a "poorer quality" than Canadian flour and therefore it makes for a "better baguette".
I bought a couple of pounds of the French milled flour and tried it in a classic roux. (I follow Escoffier's recipe for making a roux: 6 parts flour to 5 parts clarified butter.) At the same time I made a roux from AP flour.
The French roux produced a slightly heavier denser sauce even though I used the exact same amounts of liquid (to the gram). It took more whisking to incorporate the hot chicken stock.
I could taste somewhat of a difference but I couldn't explain the specific difference. Just more 'earthy' maybe?