[Sca-cooks] "Actual bread?" WAS gingerbrede
Judith Epstein
judith at ipstenu.org
Wed Sep 9 14:35:58 PDT 2009
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
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