SC - Must (was

[Marilyn Traber]

Agreed, but with no mention of letting rise, just popping it onto bay leaves and cooking, to me can be interpreted as sort of a cookie or perhaps even a biscotti forerunner[well, this doesn't sound overly sweet, and i have seen garlic/basil biscotti in italy in the
70's]
margali

Nick Sasso wrote:

> >>Must strikes me as being a flavoring rather than a levening, >>margali
>
> Must is the unfermented grape/fruit preparation.  The yeast is added to the must to create wine.  The addition to bread would add wild yeast in small amounts, acidity (pH), flavor, and some level of astringency based on the amount of tannin in the grape skins.
>
> This may have been a leavening by some definition of 'must' of which I am not aware.....in that case, please educate me so I can properly repent and attone for my lack of knowledge :o)
>
> niccolo difrancesco



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

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

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