FW: SC - Intro and Bread Request
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Oct 29 11:06:40 PST 1998
> Greetings from Elizabeth Braidwood,
>
> On Wed, 28 Oct 1998, Decker, Terry D. wrote:
>
> > You've probably got the two best sources on historical baking available.
> > You might wish to add Bernard Clayton Jr, The Breads of France
>
> I just bought Clayton's "New Complete Book of Breads" last weekend and
> haven't had a chance to really read it closely. It's reassuring to see
> his name in your list.
>
> I haven't seen this one, but I will probably purchase a copy. I've been
> using The Breads of France as a recipe source for about 20 years.
>
> Has anybody heard of/seen "Six Thousand Years of Bread: Its Holy and
> Unholy
> History (The Cook's Classic Library)" by Heinrich Eduard Jacob? I've only
> seen it in a book list. It -sounds- promising...
>
> Jacob's work is a history written from a Central European viewpoint. It
> is of value as a documentation reference.
>
> She says
> that he said that this starter came from the Poilane Bakery in Paris
> where it's been in continuous use for more than 350 years. Yeah well,
> whatever the story, it's a good strain that I'd be happy to share. Get
> your address to me before this weekend (when I'll be in the US) and I'll
> send you some of the dried starter.
>
> Best,
>
> E.B.
>
> I believe it. French bakers often keep a levain. This is commonly a
> stiff dough mass of 3 to 5 pounds rather than a semi-liquid starter in a
> quart bowl. You pinch off a chunk and break it apart in the liquid before
> making your dough to leaven the mix. A good levain can make or break a
> baker, so the levain is a valuable asset of a bakery, at least in France.
>
> Bear
>
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