[Sca-cooks] OOP: 17th century French breadmaking

[Chris Stanifer]

--- Robin Carroll-Mann <rcmann4 at earthlink.net> wrote:

> The Fons Grewe website has an interesting text for those who read French.  The 1661 edition of
> "Les delices de la campagne" by Nicholas de Bonnefons has an entire chapter on making various
> kinds of bread.  All of them begin with the mixing of a starter the night before, containing
> leaven 

'leaven'?  That wouldn't be referring to an addition of non-wild yeast, would it??  :)

William de Grandfort


=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


		
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