Re: No more toast?

On 20.11.24 10:20 pm, candycanearter07 wrote:
> Julian Macassey <[email protected]> wrote at 22:08 this Wednesday (GMT):
>> On Wed, 20 Nov 2024 18:20:08 -0000 (UTC), candycanearter07 
>><[email protected]> wrote:
>>> Bob Henson <[email protected]> wrote at 09:09 this Friday (GMT):
>>>>
>>>> A recommended (by me, anyway) alternative bread, baguette in shape only, 
>>>> is the hefty walnut bread made in Saint-Antonin-Noble-Val that I had for 
>>>> lunch with some lethally ripe, unpasteurised goats cheese from the local 
>>>> market.
>>>
>>>
>>> Wow, how do they make walnuts soft?
>>
>> 	In the Dordogne an area that grows a lot of walnuts,
>> walnut bread is de rigueur. You break the walnuts into little
>> pieces and fold them into the dough.
> 
> 
> Ohh, so it just has walnut flakes. For some reason, I thought the whole
> thing was made from walnuts.

It is - in that area anyway. It is made from ground walnut flour. It 
was, we were told, used by the peasants as the other farinaceous crops 
were all heavily taxed (if not totally monopolised by the feudal 
overlords) since they could collect them free from the local trees (or 
"liberate" them as the case may be). There is even a walnut "AOC" these 
days. Here's a site re. the manufacture. I'd love to think there were 
still more small and historically significant places like this - not 
just in France, of course.

https://www.guide-du-perigord.com/en/tourism/tasting/perigord-products/walnuts/vezac-378/le-moulin-du-trel-7680.html

The local seigneury even taxed that process too.



-- 
Tetbury, Gloucestershire, England

Inside every old man is a young man wondering what the hell happened.