SC - Lefse/hleifr
Robin Carroll-Mann
harper at idt.net
Wed Aug 25 06:16:44 PDT 1999
And it came to pass on 25 Aug 99,, that Nanna Rögnvaldardóttir wrote:
> A fairly rough translation of the bread recipe is as follows:
[snip]
> Then add some sourdough to the flour; as the bread one bakes with
> sourdough is always more healthy than the sweet, especially for the
> common man in these lands.
[snip]
> As I said, this is a quick and rough translation and any comments are
> very welcome.
Nanna,
Thank you for the recipe! Being a bread-baker and -lover, it is a
frustration to me that there are no period recipes for bread. I do have
one question -- what kind of starter would be used? Would it be wheat-
based or rye-based? Or something else? From what I have read in the
FAQ for rec.food.sourdough, and elsewhere, rye starters are common in
northern Europe. I have a nice healthy wheat starter, and could easily
convert part of it to rye.
Brighid
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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