Bread Baking Babes go French
“Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish …” Robert May, The Accomplisht Cook, 1685 (first published 1660) This recipe is about the same age as our house (or parts of it,,,, the house, not the bread). Ilva, of Lucullian Delights, and our … Continue reading →