[Sca-cooks] Bread

[Ian Kusz]

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
>
>
> ----- Original Message ----- From: <mich0067 at flinders.edu.au>
>
>
>
>
>> Instructables is having a Bread competition at the moment.  It'd be good
>> to see
>> some step by step guides to period breadmaking (not necessarily using old
>> school ovens).
>>
>
>
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-- 
Ian of Oertha