SC - Lefse/hleifr

[Robin Carroll-Mann]

And it came to pass on 25 Aug 99,, that Decker, Terry D. wrote:

> To my knowledge, there are four pre-1600 bread recipes (which I posted to
> the list about a week ago), and a number of 17th Century recipes which
> probably originate in the 16th Century.

Great!  I will look for them in the Floriligeum, since I was unsubbed from 
the list during Pennsic.

[snip]
> The starter would probably be rye-based, however the yeasts and
> lactobacilli required to make a good rye loaf may differ from those in
> your current starter.  Give it a try.  If it works, great!  If not, it was
> a valiant attempt.

I'll mix some up tonight.  My starter is a very durable one, which 
bounces back quickly from severe neglect.  It's also fairly fast-acting, 
which I think would be a plus when dealing with rye.

Thank you for your helpful suggestions.

> Let me know how your experiments work out.

The worst that will happen is that I'll have a caraway-scented doorstop.  
Wouldn't be the first time.  :-)

> Bear

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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