[Sca-cooks] German Translation Help Requested (Elise Fleming)

Terry Decker t.d.decker at att.net
Tue Nov 4 14:08:40 PST 2008

> Greetings from Drachenwald!
> I missed the first part, can anyone point me to the right thread?
> Katharina

The first missive in the thread is appended.

I've been considering the term, "Erbsekeimblatt" as related to bread.  I 
believe the recipe is referring to sprouted peas.  Keim in various forms is 
used to refer to germination.  Keimblatt is the seed leaf, the first leaf or 
two appearing during germination.  Germination causes changes in the enzymes 
and sugar content, which might make the pea more amenable to being ground 
and baked into bread.  I haven't experimented with this or chased the 
chemical changes that occur in a pea during germination, so I can't begin to 
surmise about the specific effects.

I don't believe tha recipe was posted, so I can't use that  consider 
possible effects.  Being a baker, I really would like to see the recipe. 
Alys, do you think you could get Thorhalla to part with a copy?


<appended text>

Greetings!  Thorhalla asked this question of another list I'm on and I
thought that perhaps someone here had the answer:

>I need some German language help. As I am preparing for my class at the 
>Cooking Collegium (yes, you did read that right!!), I ran across the
>phrase Erbsekeimblatt in an ingredient list for bread. The elements 
>translate out like this:
>Erbse = pea
>keim = germ or shoot
>blatt = leaf
>One translation I saw of this term is sprouted pea. That doesn't make
>to me as a bread ingredient but young or immature pea would.
>Am I off base? Thanks for any insight.

Alys K.

Elise Fleming
alysk at ix.netcom.com

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