[Sca-cooks] true medieval bread recipes

[JIMCHEVAL at aol.com]

Another point to remember about pastry is that its meaning has shifted over 
 time. In France, "pa(s)tisserie" originally referred to things made of  
"pa(s)te"; that is dough. More often than not, this was the dough that held 
the  contents of a pasty or a tart. For a very long time, then, pastry was 
more  likely to be savory than sweet and it wasn't particularly rich either; 
the  shells of early pasties apparently were often made with rye flour. 
 
So when the term is being used historically, it's important to be careful  
about exactly what is meant. (Not to mention translations of "paste'" which  
render it as "pate'", though the term continued to mean a pasty until 
fairly  late. If you see a reference to "pate'" in French food up to at least the 
 seventeenth century, it more likely refers to a pasty than to a thick 
paste of  meat.)
 
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 9/20/2016 10:09:25 P.M. Pacific Daylight Time,  
t.d.decker at att.net writes:

Bread is  a staple food made primarily of flour and a liquid, usually 
water. 
It may  be modified with other ingredients such as fat, sweetener, yeast, 
salt,  etc.  It may be topped or filled.  Pastes and pastries tend to be  
higher in the secondary than most  breads.