[Sca-cooks] bretzel, bread and lye oh my

Terry Decker t.d.decker at att.net
Wed Aug 25 12:45:54 PDT 2010

> 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?
> E.

You might check Andrew Dalby's Food in the Ancient World from A to Z.  He 
provides a page of information about breads, classifications and bread 
names, IIRC.


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