[Sca-cooks] British Museum and a Roman Bread recipe

[JIMCHEVAL at aol.com]

Actually I suspect he used everything the museum lists. We just don't see  
him mixing it.
 
He clearly used yeast, given the bulging loaf he ended up with.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Late medieval bread outside  Paris
http://leslefts.blogspot.com/2015/07/french-bread-history-late-medieval.html









In a message dated 8/13/2015 6:12:23 P.M. Pacific Daylight Time,  
chimene at ravensgard.org writes:


in  the video, Locatelli uses just "biga" -- sourdough. The Museum written 
recipe  adds modern yeast and gluten, as well as  "biga".