SC - Intro and Bread Request

[Decker, Terry D.]

> First off, I'm not an SCA Cook (do I hears gasps all around?), but I do
> enjoy baking a tasty and interesting loaf of bread or two. Only recently
> has my bread-baking interest turned toward medieval breads. Any bakers out
> there?
> 
I do a little baking.

> I've explored obvious bread-history sources, such as Elizabeth David's
> "English Breads and Yeast Cookery", "World Sourdoughs from Antiquity"
> by Ed Wood, and now I'm searching for the more obscure stuff. (Or have
> I missed any 'obvious' sources?)
> 
You've probably got the two best sources on historical baking available.
You might wish to add Bernard Clayton Jr, The Breads of France and Julius E.
Wihlfahrt, A Treatise on Baking (if you can find it).  Paul Rambali,
Boulangerie is a good read, but I would recommend borrowing it from the
library before purchasing.  The chapter on baking from C. Anne Wilson, Food
and Drink in Britain, is of use.  Jeffery Alford and Naomi Duguid,
Flatbreads and Flavors, is about traditional ethnic flat breads.  

> What I would like to request from you is to drop me a note when you run
> across a reference to medieval flour, bread or baking in your wanderings;
> references to bread (especially if they're describing it), pictures
> of bakers and ovens, millers and mills, references to baking techniques
> (rising/fermenting, frequency of baking, etc), well, you get the idea.
> 
These get referenced to the list for general perusal.  Most of us are
interested in the information, even if we make no use of it.

> In the meantime, I'm experimenting with spelt flour, drying and keeping
> my sourdough starter, baking with ale barm/godisgud, and getting the
> balance of rye vs. wheat juuuuust right in my own 'sourdough rye' bread.
> I'll let you know how it goes.
> 
> 
> Best,
> 
> Elizabeth
> Call me "E.B."
> 
That sounds like fun.

Bear
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