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

[Sue Clemenger]

What's lavosh?
- --Maire

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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