[Sca-cooks] Questions....

[Robin Carroll-Mann]

-----Original Message-----
From: AEllin Olafs dotter <aellin at earthlink.net>

AEllin
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Yes.

"Therefore I recommend to anyone who is a baker that he use flour from wheat meal, well ground and then passed through a fine sieve to sift it; then put it in a bread pan with warm water, to which has been added salt, after the manner of the people of Ferrari in Italy. After adding the right amount of leaven, keep it in a damp place if you can and let it rise. That is the way bread can be made without difficulty. Let the baker beware not to use more or less leaven than he should; in the former instance, the bread will take on a sour taste, and in the latter, it becomes heavy and unhealthful and is not readily digested. The bread should be well baked in an oven, and not on the same day; bread from fresh flour is most nourishing of all, and should be baked slowly."
http://members.ozemail.com.au/~rcull/bread.htm

Brighid ni Chiarain