SC - Bread

[Gretchen M Beck]

Excerpts from internet.listserv.sca-cooks: 22-Jul-97 Re: SC - Bread by
Philip & Susan Troy at asan 
> Well, the evidence suggests that white bread as we know it today
> probably didn't exist until around the 18th-19th centuries. White bread
> in period would have been made from whole wheat flour with much of the
> larger particles of bran sifted out. That still leaves the particles too
> small to be caught in the bolting cloth. Even if you allow for some
> natural bleaching of the flour to occur, as, say,  it sits in a
> not-quite-airtight container between grinding and use, I suspect it
> still wouldn't have been likely to get any lighter in color than the
> lighter commercial whole-wheat breads such as Roman Meal.
> 

That depends on where you are.  Sicily, for example, was known in period
for it's white bread--a description I can't imagine coming from anything
close to Roman Meal colored.  I think golden is more what you're looking
for, as most of the natural oil in the wheat (which is removed in modern
milled wheat) remained--this is the color you get from semolina, for
example.

toodles, margaret 
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