SC - Yeast

[Jane Boyko]

Thank you.
Marina


At 15:23 2001-02-21 -0600, you wrote:
>The use of yeast in Russian pie dough is possible.  To my knowledge, the
>extant Russian recipes are late period or post period.  IIRC, I have an
>Elizabethan pie shell recipe which uses yeast in the paste.  The recipe for
>Para Hazer Tortillon Relleno from Libro del arte de cozina (1599) uses yeast
>in the paste.  Which means yeast was being used in some pie doughs at the
>appropriate time.
>
>There are recipes for fritters and crisps in the Forme of Cury and Two
>Fifteenth Century Cookbooks which use yeast, so I wouldn't be surprised to
>see yeast turn up in similar recipes.
>
>Bear
>
>
>> Russian pie dough recipes.
>> Marina
>> 
>> >What kind of pastry?  It does make a difference.
>> >
> >
>> >Bear   
>> >
>> >> Can anyone tell me when yeast first came into use 
>> >> with pastry?
>> >> 
>> >> Thanks
>> >> Marina
>> 
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