http://www.rosieandglenn.co.uk/TheLibra ... /Bread.htm
Has anyone tried making authentic bread like this? If so, has anyone done the whole thing and tried to capture yeast, as Ruth Goodman managed to do in the Tudor Monastery series?
I wondered if they did just leave flour outside to attract wild yeasts or if they added ale.
I read recently that the display bread which bakers often put in their windows is made by drying out a loaf in the microwave in 20 second blasts then coating with four layers of varnish.
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