[Sca-cooks] bretzel, bread and lye oh my
t.d.decker at att.net
Wed Aug 25 12:32:50 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?
The information is contained in Athenaeus's The Deipnosophistae. There is
other information there and scattered through a number of works. However,
the key work, Chryssipus of Tyana's treatise on breadmaking has been lost.
I keep hoping someone will find a copy.
>> Semmel can be either fine wheat flour or a roll made from fine wheat
>> 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.
The full word is Semmelmehl, but Thomas gloning pointed out a few years ago
that some of the references to Semmel in Sabina Welserin are references to
Semmel derives from the Latin "simila" meaning fine flour via the Medieval
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