[Sca-cooks] Pantry raid...

[Terry Decker]

>I would think some kind of smallish bread roll, rather than a loaf, if 
>leavened breads were kept around at all? (rather than being fresh-baked 
>within a day or two??)
>

A wheat loaf with a relatively thick crust will last roughly four days 
uncut.  A larger loaf holds moisture better.  Availability of bread depended 
largely on whether or not an oven was available.  And I will point out that 
the question was about a Medieval pantry, the primary purpose of which is to 
store the bread.

> unflavored stuffing croutons -- I was under the impression that at some 
> point, dried bread crumbs were used for thickening, flour-roux thickening 
> came "later"?

A stale roll (like the three I have in a bag on the counter) works fine as 
well.  You will find a recipe or two that starts with what appears to be 
roux in Sabina Welserin.

> barley flour, oat flour, rye flour - lower class but possibly more common 
> than whole wheat
>
>
> this is fun, 8-)
> chimene & gerek


Available flours are generally dependent upon region and the trade routes, 
but for the European nobility, fine wheat flour was the preference.

Bear