[Sca-cooks] Pantry raid...
Terry Decker
t.d.decker at att.net
Wed Mar 6 14:51:50 PST 2013
>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
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