[Sca-cooks] Leven: yeast or sourdough?
Stefan li Rous
StefanliRous at austin.rr.com
Mon Oct 11 20:31:44 PDT 2010
Johnnae quoted:
<<< OED defines leaven as a noun as "A substance which is added to dough
to produce fermentation; spec. a quantity of fermenting dough reserved
from a previous batch to be used for this purpose (cf. sour-dough)."
With quotations such as:
1471 RIPLEY Comp. Alch. IX. viii. in Ashm. (1652) 175 Lyke as flower
of Whete made into Past, Requyreth Ferment whych Leven we call.
1699 EVELYN Acetaria 53 Add a Pound of Wheat-flour, fermented with a
little Levain. >>>
So, does this mean that baking soda, baking powder, hartshorn etc. are not considered leavens, since they don't work through fermentation?
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 ****
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