https://moas.atlantia.sca.org/archive/wsnlinks en-us Scattered details on bread-maki ng do exist, at least for the French, allowing the committed historical baker to narrow the parameters of what they make as "medieval bread." The purpose of this post is to gather all such items together. https://leslefts.blogspot.com/2015/09/french-bread-history-making.html Wed, 21 Feb 2018 18:20:49 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=21441 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=21441 How accurate is this medieval picture of bread baking? A food historian does some delicious research http://blogs.getty.edu/iris/reconstructing-medieval-bread/ Wed, 21 Feb 2018 18:18:30 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=21440 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=21440 read was absolutely the staple food in medieval England. Up to 80 percent of a harvest-wo rker’s calories came from grains; for a soldier, 78 percent, and for the lay nobility, 65-70 percent. As an avid baker, I wanted try to recreate medieval bread; the more I read about it, the more I realized that medieval bread was wildly different from modern bread. http://briwaf.blogspot.com/2014/01/old-stuff-three-types-of-bread.html Wed, 21 Feb 2018 18:16:17 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=21439 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=21439 Paindemain is a wheat bread, described as being served at the highest tables of the nobility of France and England during the Hundred Years’ War. Fine and white, baked in small, round loaves, it was prized for a delicate texture, and considered indulgent enough to be forbidden during Lent in 1417 by Henry V. This is one interpreta tion of how it might be baked. http://www.erminespot.com/paindemain/ Tue, 13 Feb 2018 23:49:41 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=21259 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=21259 Miscelin Bread is a a mixed bread of barley, rye and wheat. that might have been eaten by servants or the middle class in 15th century Europe. http://www.erminespot.com/miscelin-bread/ Tue, 13 Feb 2018 22:30:24 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=21255 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=21255