Peri-oid or Modern Adaptions for Trenchers (was Re: SC - Tre nchers (was Sweet Spinach Tart))

[Jenne Heise]

> Why worry about gluten?  Trenchers aren't to be eaten, and whole wheat flour
> should have enough gluten.  Add a little yeast if you want more rise,
> although you don't want too much rise or the upper crust will slope to the
> edges (a no-no for trenchers).  If you use whole wheat flour with the graham
> still in it, you'll have a rough equivalent to the flour used to make
> wastel.

Try rye flour also.

Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"And you, to whom adversity has dealt the final blow
With smiling bastards lying to you everywhere you go
Turn to, and put out all your strength of arm and heart and brain
And like the Mary Ellen Carter, rise again."