SC - Homemade

[Decker, Terry D.]

> << Three of the four known period
>  bread recipes use barm for the yeast.
>  
>  Bear >>
> 
> This makes total sense since most commercial bakeries in the middle ages
> were 
> directly connected to commercial breweries.
> 
The three recipes are almost certainly manor house rather than commercial
recipes and are of English origin, a major brewing country.  Use of
sourdoughs is more often a commercial practice as are slow rise methods with
yeast.

Depending on time and place, brewers, bakers and millers were as likely to
be separate entities as they were to be related establishments.  In many
instances they were separated by comnercial laws to prevent criminal
collusion and restraint of trade, while in other instances they were
separated to  protect the privileges of the various guilds.


>  <clipped>
> In the interest of, accuracy, perhaps a list of activities, normally 
> purchased as manufactured items, etc., would be a good project. What is
> your 
> thoughts?
> 
> Ras
> 
The essential problem, as with the list of "period" food stuffs, is the mix
of purchased goods changes between times and places.

Bear