[Sca-cooks] Bread baking in December
Stefan li Rous
StefanliRous at austin.rr.com
Fri Dec 23 21:46:31 PST 2011
<<< Based on a contemporary recipe for zweiback, it may very well be
So, what would this contemporary recipe be? And from where?
We have few enough fine, white wheat recipes, and that seems to be the
'goal' of fine period baking. Rye seems to be for the lower class, so
I'm surprised to see a recipe for it written down.
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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