SC - Re: sca-cooks V1 #443

[Elizabeth O'Donovan]

> >A simple "white" bread recipe, as suitable for most of period Europe,
> >would be something like this:
> >
> >2 packets dry yeast, or equivalent in sourdough starter, barm, etc.
> >1 Tbs salt
> >1 Tbs sugar
> >~1 cup lukewarm water (~100-110 degrees F.)
> >2 1/2 cups all-purpose white flour
> >1 cup whole wheat flour
> 
> To be a little closer to period, I would use a pinch of sugar in the
> water to help start the yeast and leave out the rest of the sugar.  I'd
> probably also use less yeast, but those are just minor arguments of
> technique.
> >

In the past I've used a similar recipe for feasts; I'm not sure how
precisely period it is, but I usually use honey and milk instead of sugar
and water; if you have a heavy concentration of ovo-lacto vegetarians at
your events, I suppose honey and water would do.  I also use cake yeast
(and less of it) rather than dry.

but, as Bear points out, these are just minor arguments.
Elizabeth

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