[Sca-cooks] true medieval bread recipes

[David Friedman]

I would have said that it is closer to a recipe than we usually find, 
not farther, since it has quantities of ingredients.


On 9/21/16 8:43 AM, JIMCHEVAL at aol.com wrote:
> I was glad to find that, and grateful to you for trying to reproduce it.
> But it's not a recipe. I suspect there are even more detailed bread trials
> tucked away in regional archives, but only know of one scholar who's even
> gone  around looking at them. These too might provide a basis - even an earlier
> basis  - for reproducing French medieval bread. But they still wouldn't be
> recipes.
>   
> I should point out that bread recipes in general are rare on the French
> side. Even for nineteenth century bread, the best instructions we have for
> making standard Parisian bread come from an American who was documenting the
> process. The biggest exceptions probably come in the documentation-happy
> eighteenth century, with Malouin and Parmentier.
>   
> 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
>
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> In a message dated 9/21/2016 12:36:44 A.M. Pacific Daylight Time,
> ddfr at daviddfriedman.com writes:
>
> But we  do have the 15th c. "L'essai du pain blanc" that you pointed me
> at some  time back, and I have made some effort to reconstruct. The end
> of the  Middle Ages or the start of the  Renaissance?
>
>
>
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>

-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/