I am about to have a good Sartarite meal courtesy of the amazing Claudia Loroff!
The bread is made of Emmer and Barley (so very Dragon Pass). The veggies are from our garden, and the knife is from Bibracte!
The sausages are wild boar, deer, and pig!
Sartarites have barley and beans, no potatoes. But they do have access to chilis and others (especially through trade with Esrolia). The staple crops are einkorn and emmer, although barley is also often grown.
And the meal was magnificent. One thing about this sort of bread – it is made with sour dour yeast (as modern yeast doesn’t yet exist), so it is gloriously heavy bread – a few slices go a long way. And wild boar sausage is much fattier than pig. And don’t worry – there was plenty of lard to go on the bread. The ham is smoked Sudtiroler which we think is common in Dragon Pass. A shame the Sartarites drink mainly white wine, because a good Vinavale red would have worked nicely.
Sartar grows good white wine, but the good red wine comes from the Holy Country. Lunar wine is terrible – they make it out of rice!
I (Claudia) made the sourdough starter myself. All it takes is patience, flour and water, three to seven days depending on the grain and more patience. Next week my apple-yeast-water should be ready to try. Our kitchen looks like a witch house with a lot of jars with liquors and fermenting veggies and bundles of dried herbs, pots of nuts and dried fruits around. Summer is the best time to play around with these things!
For desert – apricot, lavender, honey, barley cake. With almonds on top.
