[Sca-cooks] flatbreads and breads

[johnna holloway]

This is why one buys a copy of Elizabeth
David's English Bread and Yeast Cookery and reads
it and then keeps the volume on the shelf for
reference. If you do not want to spend the
money, then go down to the local library and
borrow a copy to read. You might want to copy the
bibliography for further study. For flatbreads there is the
excellent award-winning Flatbreads & Flavors
by Alford, Jeffrery & Duguid, Naomi which
came out in hardcover in March 1995. It's more
the cultural anthropological treatment, but it
has photos that show how these breads are still being
baked around the world in traditional cultures.

Johnnae llyn Lewis  Johnna Holloway

A F Murphy wrote:>
> You know, I've been curious about that. Did the whole wide variety of
> baking soda breads, muffins, biscuits etc. just magically appear when
> someone refined (or whatever) soda? Or was it based on something, and,
> if so, what? Or have we any idea at all? Especially because the chemical
> leavenings seem most popular in areas with soft lower-gluten wheat
> (Ireland, the American South) which never did rise well with yeast. What
> did people do?> Anne
>