In rec.food.sourdough 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).

Regarding fava bean flour, I suggest that you have a look at,

"The Taste of Bread", by Raymond Calvel
Translator Ronald L. Wirtz
ISBN 0-8342-1646-9

or the original French edition,

"Le Gout du Pain", by Raymond Calvel
ISBN 2-86547-016-4

--
Jeff Sheinberg
for email addr: remove "l1." and change ".invalid" to ".net"