[Sca-cooks] hartshom

[Stefan li Rous]

Samrah mentioned:
> Not to worry
> Olwen, some day my Galen & I will make it to "your neck of the woods"
> or let us know if you get here first.
With the recent Pennsic discussion, I thought at first you were talking 
about Pennsic! Thanks to generous friends I have been able to fly into 
Pennsic these past six years. I will talk about this in another 
message.
> Adamantius, you keep teaching &
> I'll keep listening (although my love Galen says that hartshorn would
> certainly seem to have more glue-making than leavening properties, it
> is an interesting concept we hadn't heard of).
You might take a look at this file in the FOOD-BREADS section of the 
Florilegium or try the search engine on the top page of the site. I'm 
pretty sure there is more info in other files since this has been 
mentioned off and on over the years.
leavening-msg     (12K)  4/ 4/04    Period leavening agents other than 
yeast.
http://www.florilegium.org/files/FOOD-BREADS/leavening-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****