[Sca-cooks] Bread
Terry Decker
t.d.decker at att.net
Sun Jan 30 12:19:32 PST 2011
Clean clothes with a dustiug of flour, the baker's garb in any era.
Bear
----- Original Message -----
From: "Ian Kusz" <sprucebranch at gmail.com>
> Yes, but what are you WEARING when making the bread? That's the period
> part. If it's the Egyption skirt-with-no-top look, I say, that's period.
>
> On Thu, Jan 27, 2011 at 3:48 PM, Terry Decker <t.d.decker at att.net> wrote:
>
>> I'm not exactly sure what you mean by period breadmaking. General
>> techniques haven't varied since Egypt in 3000 BCE. The ingredients are
>> flour, water, leaven and salt. Basically, you have a choice between
>> sourdough and ale barm (the modern incarnation being active yeast).
>> Chemical
>> leavens are out. You have a choice in double or single rise (and
>> possibly
>> peggy-tubby) and justify your choice. There are a limited number of
>> recipes
>> available in the European corpus and most of those are not professional
>> baking. The major difference really is in the ovens.
>>
>> It might be a little easier to provide assistance if we knew what the
>> rules
>> of the competition are and what you are trying to do with the
>> competition.
>>
>> Bear
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