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