SC - new to sca-cooks

[Katherine_Osburn-Day@ccmail.orl.lmco.com]

> For bread there was a guild which controlled apprenticeships, access to
> becomng master, was involved with price control (as well as local
> government) and assays.  I doubt 'everyone' knew how to make bread - and
> if
> they did want to make some, they probably had to get alebarm from the
> baker
> or brewer - a very mysterious product.  Its also true for beer and wine
> production - these things were the province of specialised knowledge,
> controlled by guilds.
> 
> Should cooks be baking breads? - different guilds!
> 
> Caroline
> 
Another argument to consider is that it is difficult for the average person
to compete with a professional in their area of expertise.  Yes, I know how
to make bread, but I am too busy to make it or I don't make a fine a bread,
so I will purchase it.

I also suspect that commercial bakers and brewers were deeply involved in
isolating yeast strains which produced superior products.   I believe it was
Tallivent who specifically calls for "baker's yeast" in one instance.

Bear
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