SC - Re: hand-grinding wheat and sturdy pastry crusts

[Philip & Susan Troy]

Sue Clemenger wrote:
> 
> What's lavosh?
> --Maire

A Turkish flatbread that sometimes resembles fresh, flexible matzoh. It
can be made with a yeast dough similar to pita dough, as well.

Adamantius 
 
> CBlackwill at aol.com wrote:
> >
> > 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
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- -- 
Phil & Susan Troy

troy at asan.com