She specialises in 14th kit.
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It might be a bit late for your period, but 'Food in Medieval England: Diet and Nutrition (Medieval History and Archaeology)' was a very good point of reference. It has quite a bit from monastic estates. I warn you now, it is a hard slog to read! its extremely fact and value heavy.
Christine Carnie she trades as the sempster, shes made all my kit and its like a second skin. I believe she learned from sarah thursfield. If your looking for the real good fit they need to be made for you not off the peg
I concur, a kettle hat would be worn but the ones being turned out at the moment are very wide brimmed (unless you have one made for you). A skull cap with aventail would be acceptable throughout the period. Personally I found a bashinet restricted my vision, but thats my own opinion. It depends als...
Brears uses a lot of references. Which along with illustrations and speaking to people have read far more than me, and from my experience the food doesnt dramatically change between the time periods. Though if anyone knows of a 15th century book on bakery I'd happily buy it, or sell a kidney.
I got the reference from 2 places, 'All the kings cooks' Peter Brears (Worth its weight in gold) and from the venerable Jack Green. I've been playing with dough for nights now, but its all good practice. I fire the oven for about 2 hours to get it temperature. I believe I can judge temperature fairl...
I'm unsure if anyone else has any picture but the illustrations but I found these particulaly helpful http://www.gutenberg.org/files/36092/36092-h/images/fig35.jpg http://www.gutenberg.org/files/36092/36092-h/images/fig36.jpg http://3.bp.blogspot.com/-ucnRnzXl1qg/Tau3Et-r35I/AAAAAAAAAQE/Varx2qFuCpM/...
- Sun Apr 29, 2012 10:28 pm
- Forum: Food and Drink
- Topic: Need help with Bread
- Replies: 34
- Views: 12366
Cheers very much. The steward will be the stage in between get him to a doctor and get him to hospital. Kind of depends how much he eats, but with leaving the yeast to break it down for a long time and knocking it back hes been ok. I think I've been making the dough too stiff, I'll try it a little t...
Lovely, one of those fine line situations. I've got to use spelt because one of our members is gluten free. Bad things happen when he eats it, also it authentic. Is there any guides to when the dough is ready. I understand if its tacky in the middle its a good sign? or am I misunderstanding that?
Hi all I represent a 15th century baker, with all authentic flour and techniques. I have a portable oven that's as close to the illustrationsas possible. I fired the oven a half dozen times, I've got the temperature worked out nicely. However I can't seem to get my bread fluffy inside. I get the cru...