[Sca-cooks] flatbreads and breads

[A F Murphy]

Thank you!

Anne

johnna holloway wrote:

>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
>>
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