[Sca-cooks] "Actual bread?" WAS gingerbrede

[Judith Epstein]

On Sep 9, 2009, at 4:28 PM, Phil Troy / G. Tacitus Adamantius wrote:

> Another variable we haven't really talked about (AFAIK) is gluten  
> content. We may be talking about lots or pre-gelatinized starch in  
> medieval bread, fresh or dry, compared to many of the crunch- 
> emphasizing dry bread crumb products on the market. A lot of them  
> are not even actual bread before grinding, except in the broad sense  
> that they're made from flour and baked...
>
> Adamantius

Now I'm very curious as to what "actual bread" may be! The definition  
for bread that I've always worked with is that of my religious  
community -- you don't make the blessing over bread unless the item in  
question is (1) made of only the four basic ingredients: flour, water,  
salt, and yeast, AND (2) is baked -- not fried, roasted, boiled, or  
any other preparation, but baked. Is there a different definition of  
bread when speaking culinarily rather than religiously? *puts on  
glasses, gets notebook and pen ready*

Judith / no SCA name / all about the FOOD