I've used soy flour successfully and it's easier to find. I understand
it helps keep the baked loaves fresher.
On Thursday, February 19, 2004, at 07:46 PM, Samuel Fromartz wrote:

> I've read French bakers use fava bean flour (farine de feve) as a dough
> enhancer.
>
> Joe Ortiz, in The Village Baker, writes that added at a rate of 2
> percent or
> less, the flour helps "add flavor, boost the rising process, and
> whiten the
> crumb of breads made with less refined flours that have a high ash
> content
> and therefore a grey coloration." (p. 13).
>
> Since I could not find fava flour, I added garbanzo bean (chick pea)
> flour
> and seemed to get a lighter crumb in a sourdough bagette. Has anyone
> tried
> this? I've only done this experiment once but will post results as it
> progresses.
>
> Sam
>
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