SC - art versus craft

[Uduido@aol.com]

>I've used unsliced commercial whole grain loaves, the market calls
>them "Peasant style."  They're often round or oval instead of
>Wonder Bread shaped.  Sometimes I use bread dough from the 
>supermarket, but baked on site that day (and if I could get dough
>other than plain white, I'd do it more often).

Why do you not use plain white?  I understand the loaf shape, though I don't
know what evidence we have for it.  Bread pan shaped loaves strike us as too
modern.  Is that part of your reason for not using white bread?

>Caitlin Davies

Just curious.

Derdriu
swensel at brandegee.lm.com

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
SCA-Cooks-Request at Ansteorra.ORG with the message body of unsubscribe.

============================================================================