[Sca-cooks] Bear's breads (was Fair feast budget)

[Terry Decker]

To my knowledge there are no bread recipes for period German breads.  A case 
can be made for wheat, rye, and wheat/rye mixed (maslin) breads, but no 
specifics of their manufacture.  If you make the bread with flour, water, 
yeast and salt, you should be in the ballpark.

Dresden stollen is probably late period, being a bread with fruit worked 
into the dough.  Again, no documentation.

For an interesting period German pastry, you might consider Spanish pastries 
from Sabina Welser.  I baked them the first time I did them, but in 
reviewing the recipe, I think that they are actually empanadas and should be 
deep fried, as with the Shrove Tuesday doughnuts (also Welser).

Bear

> I am in stuck record mode - but perchance do you have any recipies for
> specifically German bread that is documentably period?
>
> I am considering baking for my upcoming feast and it is something I
> have not done before.
>
> Serena da Riva