[Sca-cooks] citations on sour dough from the OED

[Robin Carroll-Mann]

-----Original Message-----
From: Bill Fisher <liamfisher at gmail.com>

[much snippage]
I can't see a medival baker,  pioneer wife, or trail cook  waiting to use
a starter until it becomes sour enough to taste.  I can see if that starter
is fed and kept alive that it would become sour in time.

Cadoc
_______________________________________________

Platina says that the baker should beware using too much or too little leaven, because in the former case the bread would have a sour taste, and in the latter, it would be heavy and unhealthy.  So, he considered sourness in bread to be an undesirable quality.  I *think* there is more on this topic in some of the period health manuals; I'll take a look later.



Lady Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom