[Sca-cooks] Prince-Bisket Question

[JIMCHEVAL at aol.com]

Interesting. I'm not very hands on, but I'll have to try twice-baking the  
bread I make from hand-ground and sifted flour and see what the result is  
like.
 
Otherwise, I see from Estienne's Maison d'Agriculture, that biscuit for  
sailors "and people in besieged towns" was typically made from rye  flour.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html









In a message dated 7/23/2016 11:22:59 A.M. Pacific Daylight Time,  
ddfr at daviddfriedman.com writes:

In our  past experience, it's not horribly hard when it comes out of the 
oven, but  hardens over the next few  days.