[Sca-cooks] Bread Labor

Johnna Holloway johnna at sitka.engin.umich.edu
Tue Oct 30 19:19:25 PDT 2007

Having grown up on a farm, I suppose I look at questions like
this in a different fashion, but why would you suppose that
the farmer raising the grain, the miller grinding the grain into
flour and the baker would have been the same person?
Didn't most bakers buy their flour?
(If they have the time, they might start by reading all the books cited 
in Elizabeth David's bibliography
in her book on English Bread and Yeast Cookery.)


Aldyth at aol.com wrote:
> My cooks guild has been having an interesting discussion regarding the  
> physical labor of making bread.  What it mostly boils down to is how long  in 
> period it might have taken to make a loaf of bread.  There is a pretty  rabid 
> apprentice in the midst who usually goes down the path of grow your own  grain, 
> grind it, etc.  That in turn put the rest of the guild into just how  long that 
> might take.  snipped
> Aldyth

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