[Sca-cooks] researching recipes

[johnna holloway]

I have the source for this--all 761 plus pages.
The Bakers of Paris and the Bread Question 1700-1775 by Steven Laurence
Kaplan. Duke University Press, 1996. While it concentrates on the 18th
century, it also has all the references to the earlier stuff and the
guild structures and legal picture in France regarding bread.

Johnna

Terry Decker wrote:>
snipped
> At one time, France had laws requiring that bread be made from starter
> rather than from yeast.  They were presumably repealed because the light
> airy bread we associate with baguettes requires a very active yeast which
> sourdough doesn't provide.  I'm still trying to determine when and where the
> French baking regulations came into existence.
> > Bear