carlton_bach at yahoo.de
Sat Nov 10 13:05:52 PST 2007
"On other occasions they would carry grain to a water
mill to be
The townswoman's grain was either grown in a family
plot outside the
purchased in the municipal market. Once it was
ground, she made the
bread at home with the flour and the massa she kept
took her loaves to be baked at a municipal oven. ..."
I thought masa was corn meal or corn flour (from
maize) used in
tamales and for thickening chili. Obviously in this
case it can't be
maize. It's not flour (wheat) since that is also
mentioned. So what
is it? And the comment about "kept for leavening"
confuses me also,
unless this is something like ale barm.
I assume it could be sourdough. My Latin dictionary
gives 'dough, lump, mass' for 'massa'. That would also
explain why a maize-based dough could be called that.
Sourdough bread was the staple of the Mediterranean
for a long time, so it makes sense in this context.
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