[Sca-cooks] true medieval bread recipes

[Susan Lord]

> Lets review the records. When I met Stefan, he indicated that members of the SCA-cooks consisted of a variety of interests such as professional cooks, historians, fans, etc. He seemed to think I would fit in.
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> I am an a 15th century historian of King Henry IV’s of Castile. Researching his background and because of my undergraduate and post graduate studies concerning medieval Castile, I came up with a huge vocabulary list starting with "A (-lo, -la)," i.e. words which I could not grasp without further research and/or words frequently used in texts such as "bread".
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> My research is diligent but what does one do with all his garbage? So I started on October 10, 2010 or some date like that and the idea that grew into not only explaining the word in English but adding a recipe of something that had to do with the word.
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> My life became like Julia and Julie because next I found myself copying medieval recipes that I had not tried. Next, I started trying the I  recipes but unlike the movie, I have plenty that failed. I tried correcting many two, three and more times and they failed again. Sometimes I gave up and published them as is true to the original text. Then I started to feel like I owed my readers a recipe on which they could depend. As of to date I have over1,000 blogs published so I don’t remember each and every one but most of the recipes did turn out pretty well for a non-professional I think.
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> Today, I tried the third recipe in Fadalat for bread. It stinks. It only ties me to unknown quantities of semolina flour, yeast and baker's flour. I think tomorrow I will try this again changing the quantities of dry and liquid ingredients after I run out and buy more semolina flour. . ..
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> That is another factor. Julia and Julie don’t tell you what all this costs. I try to prepare four recipes per week. That can add up as you can imagine.
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> Now I seem to be criticized because I do not stick to the original recipe. In the case of Spanish bread recipes, some state flour but do not indicate the liquid to be used. So if I follow that, I would be toasting flour in a frying pan, not making bread . . .
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> Bottom line, I am doing my best. If you have any helpful suggestions, much appreciated.
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