[Sca-cooks] Yeast and Bread in Norway

[Johnna Holloway]

Thanks

Johnna

> On Aug 22, 2017, at 10:20 AM, Robin Carroll-Mann <rcarrollmann at gmail.com> wrote:
> 
> I shared your question with a friend in Norway. This is not his area of
> expertise, but he's an academic librarian, and looked at some web pages in
> Norwegian.  He said:
> 
> I have tried to do some searching, poor results. As for town use,
> risen bread was eaten, but I do not know what kind of yeast was used.
> In the countryside, risen bread was not commonly used before the
> latter part of the 19th century. It was flat bread and lefse which was
> made, both baked out very flat and dried. It was excellent for storage
> during the long winter and contents was either barley and oat (flat
> bread) or potatoes (lefse). (I would guess that risen bread would be
> much poorer for storage.) That and porridge were the most common and
> important food, in addition to the occasional meat and fruits/berries
> and herbs.
> 
> 
> Brighid ni Chiarain
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