SC - Fwd: Ovens

[Weaver8002 at aol.com]

In a message dated 7/18/99 10:23:37 PM EST, TerryD at Health.State.OK.US writes:

<< Modernly, it is common to use coarse corn meal to keep the dough from
 sticking to the peel or the oven.  I suspect coarse meal of barley or millet
 was used in period for the same purpose
 
 Bear >>

I once used cracked wheat for the same purpose and it worked very well.  

Margherita the Weaver
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