SC - Medieval Times

[Par Leijonhufvud]

In a message dated 5/15/00 6:42:24 PM Pacific Daylight Time, 
mooncat at in-tch.com writes:

>  She notes a source that talks about pastry being
>  hard/strong "because it was often made with little fat."  Perhaps that's
>  the key to making pastry less flaky.  Her finished product had a texture
>  quite similar to that of a cracker.

Reducing/ eliminating fat in any baked good will tend to make it "stronger", 
and less flaky.  It is the fat which seperates the layers of gluten during 
make-up / rolling, which then melts during baking, leaving behind "little 
hollows" in the dough.  If you can find a good recipe for period Lavosh (is 
there such a creature?) this will probably work perfectly.

Balthazar of Blackmoor

Complacency Breeds Contempt