SC - RE: Fermented Beverage Recipe Question
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Jun 9 08:31:26 PDT 1998
> 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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