[Sca-cooks] bretzel, bread and lye oh my
emilio_szabo at yahoo.it
Mon Aug 23 15:12:11 PDT 2010
>> bread known in 12th century France. I can't exactly remember the number
>> but 22 is sticking in my head.
> There were at least 80 types of bread known in 1st Century Rome
> ands since many of the bakers came from Gaul, I suspect 22 may be
> a little low.
Could you please expand a bit on the criteria used in distinguishing 80 types of
bread. Type of grain? Size? Form? Type of preparation? Ingredients?
Combinations? What else? Where are they listed?
> Semmel can be either fine wheat flour or a roll made from fine wheat flour.
> When your're dealing with Latin, it can mean anything
> made with fine wheat flour.
I do not recall that german "Semmel" means "fine wheat flour".
In my understanding, "Semmel" is not a Latin word, how can it mean something in
I fear I am missing something here. Please forgive.
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