(no subject)

So, in my quest for documentation for bread, I've ended up spending a decent bit of time putzing about research journals. In an article on luxury foods in the middle ages, I stumbled across a reference to a book called English Bread and Yeast Cookery.

Which the UA Library did not appear to have.

And therefore I decided I must.

So, it came the other day, and in skimming through it, I thought "oohh! cool!"

Then, domnall was reading bits last night, and asks about starter, saying he's not having much luck with finding it referenced, so I suggested trying "barm."

Bingo.