4 ms·
I like the way you're thinking. What sort of string would survive baking? I just looked up http://www.4thegrill.com/butchers-twine/ http://www.4thegrill.com/but
by abecedarius 9y ago
I like the way you're thinking. What sort of string would survive baking? I just looked up http://www.4thegrill.com/butchers-twine/ http://www.4thegrill.com/butchers-twine/ and it says cotton and one-time use. I thought cotton was not used in Europe at the time (though I'm not sure) and I'd guess it'd be expensive at their tech level to not reuse it.
- saalweachter 9y agoHmmm, would it actually be twine? I'm thinking some sort of plant stalk, straw if you could tie it or bind it. (I'd guess straw's too brittle but it'd be readily availability if you're producing grain.) I'm thinking, it doesn't have to be very strong, and if you can't reuse the twine anyway...
- abecedarius 9y agoMight be fun to try! (Not me, I'm gluten-sensitive.)
- lostlogin 9y agoThere would have been very little gluten in that bread - look at the rise. Additionally, something about soughdough reduces the effect of the gluten on those that are intolerant. Don’t take that as medical advice though...
- abecedarius 9y agoYeah, I was actually sticking to sourdough back when I still ate bread. It didn't seem to make enough difference.
- Turing_Machine 9y agoThe Romans had cotton, but it (and silk) were imported from Asia and were more or less luxury fabrics. However, they also had locally-produced linen (the classic Roman tunic was made from linen) and linen is considerably more heat-resistant than cotton. If you have a steam iron handy, take a look and you'll see that the ironing temperature for linen is higher than that for cotton.