[Sca-cooks] fixing bread problems

[Stefan li Rous]

 Laurai Zemaijite asked:
<<< these are traditional Samogitian foods (from my chosen SCA region). I've made two of the recipes from that list (the "Bread With Yeast" and "Barley Rolls") which terrible and middling success respectively. Not sure if I'm just not treating the flour properly or what, but I'd like to iron out the kinks before I bring them to any event. >>>

Laurai,

The comments from Bear are probably very good advice. He is one of the best and most experienced bakers here.

In the past, Bear has helped many people with their bread adventures/mis-adventures. I have saved some of his comments in this file in the FOOD-BREADS section of the Florilegium. Some of the questions and comments there might help you narrow in on ways to improve your breads. Or they might help you zero in on the questions to ask Bear. I can't remember if breads with whey enter into any of the conversation threads in this file, but your problems may have little to do with the use of whey, anyway.

breadmaking-msg (262K) 3/20/08 Period bread recipes and re-creations.
http://www.florilegium.org/files/FOOD-BREADS/breadmaking-msg.html

Some of the other files in this section might also be worth browsing through, as well.

Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****