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

[Terry Decker]

> 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.

Bear