[Sca-cooks] treacle RE: German Breads
t.d.decker at worldnet.att.net
Mon Mar 31 05:21:06 PDT 2008
----- Original Message -----
From: "otsisto" <otsisto at socket.net>
> Long shot here - how about the use of fruit pulp instead of molasses or
> honey, say pounded raisens?
I doubt fruit pulp would have been used as a semi-liquid sweetner for bread
in period. That being said, it's a workable idea. There are more modern
recipes for whole raisings in rye bread which add a different dimension of
sweetness and texture.
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