[Sca-cooks] More Russian black bread....

[Phlip]

Bear skrev:

> My little jest brings an excellent short treatise on the history of
Russian
> rye.
>
> According to some now elderly Germans I know, sawdust was used to stretch
> the rye flour toward the end of World War II and historically it is an
> adulterant used to stretch heavy flours, especially in times of famine.  I
> had forgotten that it was also used in Russia to produce methanol for
> drinking.
>
> I found the comments on peanut flour and modern commercial bakery
practices
> enlightening.  It appears commercial bakeries in the U.S. and Russia make
a
> practice of delivering sub-standard products in the name of profit.
>
> Phlip, please thank Alexey for me for providing his comments.  I'll be
> adding them to my collection of notes.

I sure will. Ever since he's joined SPCA, he's been a really great source on
information about Russia, both modern and past. He's the one who wrote
Stefan an article on the birch bark writings, currently in the Florilegium,
if anyone's interested. He's a very bright, well educated young man, super
nice, and good looking, too ;-) Think we'll keep him ;-)

Phlip

Never a horse that cain't be rode,
And never a rider who cain't be throwed....