SC - Fwd: Ovens
Weaver8002 at aol.com
Weaver8002 at aol.com
Mon Jul 19 16:29:19 PDT 1999
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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