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Baking like a Roman....
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 17 April 2019 at 09:29
Posting this here, partly because I haven't yet had time to read it, but mostly because it looks like an interesting article relating to food history.

Part I:

http://tavolamediterranea.com/2017/09/01/baking-bread-romans-part-pliny-elders-leaven-starter-pasta-madre-levain/

Part II:

http://tavolamediterranea.com/2017/09/05/baking-bread-romans-part-ii-panis-quadratus/

Part III:

https://tavolamediterranea.com/2018/06/14/baking-bread-romans-part-iii-panis-strikes-back/

If anyone reads it, I'd be interested in your thoughts.

Ron
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HistoricFoodie View Drop Down
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2019 at 15:04
Wow! Ain't much else to be said.

Once I'm finished with my current project, that bread is definitely on the to-do list.

Thanks for posting.
But we hae meat and we can eat
And sae the Lord be thanket
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2019 at 15:06
Hi, Brook -

FYI - I didn't realise it at the time, but I posted "Part II" of a series...I have edited my opening post to include Parts I and III.
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Tom Kurth View Drop Down
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Points: 251 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2019 at 15:51
Haven't read the whole of any of the sections, but I took note of Pliny's use of grape must in a starter. The best luck I've had with starting my own sourdough starters has been with using skins from local grapes in the early stage of the process.
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Tom

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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2019 at 16:37


Definitely a very fascinating historical background ..

Though I am not into baking, the idea of Roman bread using a variety of spelt, barley, wheat etc. and the grape skins, is highly appealing.  

Who knows, maybe one day when it is raining and cold ..  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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