Just what I need, encouragement.
Ranshesh- Vilani Hearth Bread, Translated into Anglic by Kurarega Gikur
The term "yeast" is employed to identify a special type of single cell fungus unique to Vland called surkhegur and should not be confused with the Terran Saccharomyces cerevisiae.
This bread is one of the oldest surviving recipes in Vilani society. This ancient food is used in the Friendship Ritual, some marriage ceremonies, and many holiday feasts. The ranshesh remains a staple of our diet and a symbol of our enduring culture.
It is the special surkhegur yeast that makes the ranshesh possible. Random "wild yeasts" from the air on Vland will do nothing to make greyflax digestible for humans. Take the flour of the "greyflax" plant and add twice as much water as you have flour. Add the active yeast culture and allow the mixture to sit for two days. When the mixture is frothy remove a scoop and save it to produce more bread later. Add more greyflax and water every day for nine days. After nine days add enough greyflax to turn the liquid into a stiff dough and knead it. Allow this dough to sit in a cool cellar for half a day and then kneed it again. Repeat this process for two days. On dawn of the third day bake the bread in a hot oven and allow to cool. The bread will keep for days if not weeks due to the new chemical composition that makes it unpalatable to most molds and fungi on Vland. The result is dense, dark heavy bread not unlike a Terran sourdough except for the strong nutty quality that the greyflax/ yeast interaction seems to create as the flour is made digestible.
Ranshesh- Vilani Hearth Bread, Translated into Anglic by Kurarega Gikur
The term "yeast" is employed to identify a special type of single cell fungus unique to Vland called surkhegur and should not be confused with the Terran Saccharomyces cerevisiae.
This bread is one of the oldest surviving recipes in Vilani society. This ancient food is used in the Friendship Ritual, some marriage ceremonies, and many holiday feasts. The ranshesh remains a staple of our diet and a symbol of our enduring culture.
It is the special surkhegur yeast that makes the ranshesh possible. Random "wild yeasts" from the air on Vland will do nothing to make greyflax digestible for humans. Take the flour of the "greyflax" plant and add twice as much water as you have flour. Add the active yeast culture and allow the mixture to sit for two days. When the mixture is frothy remove a scoop and save it to produce more bread later. Add more greyflax and water every day for nine days. After nine days add enough greyflax to turn the liquid into a stiff dough and knead it. Allow this dough to sit in a cool cellar for half a day and then kneed it again. Repeat this process for two days. On dawn of the third day bake the bread in a hot oven and allow to cool. The bread will keep for days if not weeks due to the new chemical composition that makes it unpalatable to most molds and fungi on Vland. The result is dense, dark heavy bread not unlike a Terran sourdough except for the strong nutty quality that the greyflax/ yeast interaction seems to create as the flour is made digestible.
