[Sca-cooks] German Breads
euriol at ptd.net
Mon Mar 31 11:51:26 PDT 2008
On Stefan's Florilegium
(http://www.florilegium.org/files/FOOD-BREADS/bread-msg.html) there is a
lot of good information on bread.
I would also recommend Master Wulfric's website at
On Mon, 31 Mar 2008 11:08:12 -0400, "Robin Carroll-Mann"
<rcarrollmann at gmail.com> wrote:
> 've been asked to provide bread for an upcoming event. It's a tavern
> event, and the theme is German. The head cook would like some "hearty
> peasant bread". I gather from searching the Florilegium, that rye
> bread was eaten, but couldn't find details. I assume there are no
> extant recipes; I'd be happy just knowing what modern recipes come
> close. I know molasses is out, but what about caraway seeds? Light,
> medium, or dark rye flour?
> Brighid ni Chiarain
> My NEW email is rcarrollmann at gmail.com
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