[Sca-cooks] Salt dough baking

[Phil Troy / G. Tacitus Adamantius]

On Apr 6, 2008, at 9:28 PM, Maria O'keeffe wrote:
> Hey, does anybody know when using salt dough baking as a vessel for
> infusing flavor first evolved, and where?
> 					Misha 	

My non-empirical, non-scientific, small-sample-size finding is that  
prior to the late 80's or so, I had never heard of anyone, anywhere,  
making a salt-based paste for baking outside of China. I don't know  
how old it is there.

Adamantius