[Sca-cooks] Period Pretzels, yet again...

JIMCHEVAL at aol.com JIMCHEVAL at aol.com
Sun Feb 17 20:52:33 PST 2013


Presumably Northern European here means Germanic and Scandinavian (which  
would include the not so northern Austrians)? The French did not use ale barm 
 for bread until the seventeenth century (even if some Gauls used a crude 
version  of it before the Romans).
 
Otherwise, I don't know how this works on the Germanic side, but in France  
bread recipes tend to be rare, simply because bread was produced by bakers 
(who  learned by apprenticeship). This doesn't really change until Malouin 
and  Parmentier in the eighteenth century.
 
Jim  Chevallier
www.chezjim.com

Newly translated from Pierre Jean-Baptiste  Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France  

 
In a message dated 2/17/2013 7:52:08 P.M. Pacific Standard Time,  
t.d.decker at att.net writes:

most  Northern European bread recipes use ale barm for  
leavening. 




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