[Sca-cooks] sour dough recipes, Sekanjabin
Mark.S Harris
mark.s.harris at motorola.com
Tue Jun 19 09:18:05 PDT 2001
Etain said:
> I just got my dutch oven..and am planning a project of fresh bread every day
> at Pennsic. So, I'm seeking recipes for sourdough variations! (rolls, bread,
> cinnamon rolls...etc).
Check this file in the FOOD-BREADS section of the Florilegium:
brd-mk-sour-msg (58K) 11/13/00 Breadmaking -Period sourdough bread
recipes.
http://www.florilegium.org/files/FOOD-BREADS/brd-mk-sour-msg.html
> I'm also experimenting with various mints in sekanjabin. Does anyone use
> the honey/vinegar method? (rather than the sugar one?) I'm interested in
> what proportions are used. I'm trying a 2:1 (honey:vinegar), no water.
You might look through some of the comments in this file in the
BEVERAGES section:
jalabs-msg (51K) 1/23/01 Drinks with a sugar or honey-syrup
base such
as Sekanjabin (Persian Mint
Drink).
http://www.florilegium.org/files/BEVERAGES/jalabs-msg.html
But yes, most people including Master Cariadoc, tend to use sugar but
I believe the original recipe upon which Master Cariadoc based his
redaction does call for honey or sugar or perhaps it was a mixture of
honey and sugar.
Another cause/possiblity for variation is in the vinegar used. For a
bit more on vinegar, check this file in the FOOD section:
vinegar-msg (42K) 11/ 7/00 Vinegar in period. Making vinegar.
http://www.florilegium.org/files/FOOD/vinegar-msg.html
Stefan li Rous
stefan at texas.net
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