SC - Re: sca-cooks V1 #443

[Philip & Susan Troy]

Elizabeth O'Donovan wrote:

> > 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.

They don't especially strike me as arguments. There's plenty of room for
variation on a recipe I composed off the top of my head in response to a
question. 

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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