[Sca-cooks] question about breads

[Carol Eskesen Smith]

When I make a mundane bread, I use both honey and sugar, 1 Tbsp each per standard loaf, to get the yeast started.  But I'm also not having it sit overnight to rise, just a couple of hours per rising at most (unless I have bad yeast, in which case the first rising will take longer).  Others could use either; I have, with good results.

Regards,
Brekke
  ----- Original Message ----- 
  From: Stefan li Rous<mailto:StefanliRous at austin.rr.com> 
  To: SCA-Cooks maillist SCA-Cooks<mailto:SCA-Cooks at ansteorra.org> 
  Sent: Saturday, June 04, 2005 12:41 AM
  Subject: Re: [Sca-cooks] question about breads


  Bear commented:
  > Period breads don't use sugar.

  I'm curious why you are so sure of this. I realize that sugar probably 
  wasn't cheap enough until at least the 16th century to be used this 
  way. There seem to awfully few recipes though to make this statement 
  from. Or do you have some other information that indicates this?

  In a regular, modern bread how much sugar is used? I assume this is a 
  small quantity used for something other than sweetening the bread. Is 
  this for the yeast? Or is this similar to what we discussed here 
  before, where just a touch of sugar doesn't really sweeten the taste of 
  item, but brings out other flavors?

  Does honey have this same effect?

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

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