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But there is an alternative and even more likely theory-that on some occasion ale instead of water was used to mix the dough.
The rise would be more spectacular than from a few errant spores and the effect would be easy to explain and equally easy to reproduce." ---Food in History, Tannahill (p.
The upper part, accessible from the top, was the baking chamber.
An oven of similar shape, but often constructed of hollowed stone instead of clay, was used by the early Jews.
A fire is kindled in the bottom and the dough is slapped against the hot interior walls, yielding curved disks of bread.
Many other sorts of oven have been discovered in Israeli excavations.
In Ancient Rome bread ovens in the public bakeries were originally hewn from solid rock.
Grain is heavy to transport relative to the beer made from it, so it is not surprising that there may be evidence of ale in these outposts and not unreasonable to suspect that accidental fermentation did occur at some point in the ancient Mesopotamian region, leading to beer making." ---Cambridge World History of Food, Kenneth F.For six thousand years and more it is the oven, however crude or complex, which has transformed the sticky wet dough into bread.It is the oven which influences the final character of the loaf; the effieciencycy of an oven, or lack of it, can determine the success or failure of any bread baker's business. It was the Egyptians who first used a manufactured portable oven.Instead of placing the dough pieces for baking on the bottom or sole of the baking chamber, the Jews put the pieces on the sides.Being damp and sticky they remained in place intil they had dried out, when they fell to the bottom of the oven.