SC - Re: Cider

[Ann & Les Shelton]

> > The dough is a semmel dough which I would expect to be made of at least
> 0
> > fine semolina flour.  I'm also of the opinion this is a leavened dough,
> 
> semeln melwe (Semmel mehl) isn't semolina flour, but bread crumbs from
> Semmel, a white bread roll.
> 
> Valoise
> 
Bread crumbs negates the idea of a leavened dough, but it opens some
interesting questions about how the dough was made.  I'll have to play with
this.

Thanks for the review and assistance.

Bear