[Sca-cooks] Bread

[Terry Decker]

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