SC - New subscriber
Ray Caughlin
rayc at totcon.com
Mon Apr 14 20:12:53 PDT 1997
Just a short note to say, Hi. I am Lord Mandrigal of Mu a (25 year member)
from Trimaris. I am a Master of the Oldenfeld Cooks Guild and throughly
love to cook.
I am now looking for references about leavening for breads and cakes during
our Period. I know yeast as a commercial product was not available to our
early counter parts and I am trying to research what kinds of "starters"
and leavens they used. I hope to begin teaching a course locally on Period
baking, but refuse to allow yeast to be used. My feeling being yeast bread
and sourdough bread have totally different tastes and textures and I want
to teach what was authentic! I am open for all the help I can get!
With great appreciation for any help,
Lord Mandrigal of Mu
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