[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.)
Johnnae
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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