[Sca-cooks] Bread baking in December
wheezul at canby.com
wheezul at canby.com
Fri Dec 23 22:40:07 PST 2011
> <<< Based on a contemporary recipe for zweiback, it may very well be
> rye.
> Katherine >>>
I guess I misremembered - the zweiback (zweyback) recipe is in Rontzier
(German late 16th century. I blogged about it here:
http://jillwheezul.livejournal.com/176107.html
What I confused it with is a hard dry loaf of rye that is called
lebzelten, another word for lebkuchen. It's from Staindl (German late
16th century)
I wrote about it here:
http://jillwheezul.livejournal.com/170096.html
Katherine
>
> 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.
>
> Thanks,
> Stefan
>
> --------
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
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