[Sca-cooks] sour dough recipes, Sekanjabin

[Mark.S Harris]

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