[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.
More information about the Sca-cooks
mailing list