[Sca-cooks] Millet

[Elise Fleming]

Susan Lord wrote:

 > "Make dough with millet flour, salt and a little water, kneading it 
 >into a round shape. Make it thick if it is to be baked and thin if 
 >fried. Cover the outer layer with sesame seeds, anise and green anise. 
 >Cook immediately before the dough deteriorates.?
(snipping)
 >... in the end I let the dough rise for 2 hours. After baking, it 
 >cooled and cracked. Perhaps I should have watched them more carefully 
 >and as soon as it stopped rising due to whatever items I used which 
 >included- tapioca flour, yeast, baking powder and xanthan gum.  I am 
 >not a cook, but an historian trying to interpret ancient recipes into 
 >modern terms.

Where did the mention of yeast or baking powder come from? Baking powder 
wouldn't have existed in the time period of the original recipe, but I 
don't see any mention of yeast in the translation, either. Why would you 
have used either of them, especially in a medieval recipe?

Alys K.
-- 
Elise Fleming
alyskatharine at gmail.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/