Kitap 3
79
When the conversation had gone on this way, one of the grammarians present, whose name was Arrian, said— This food is as old as the time of Saturn, my friends; for we are not rejoicing in meal, for the city is full of bread, nor in all this catalogue of loaves. But since I have fallen in with another treatise of Chrysippus of Tyana, which is entitled a treatise on the Art of Making Bread; and since I have had experience of the different recipes given in it at the houses of many of my friends, I will proceed to say something my- self also on the subject of loaves. The kind of loaf which is called ἀρτοπτίκινος, differs in some respect from that made in a pan, and from that made in an oven. But if you make it with hard leaven, it will be bright and nice, so tat it may be eaten dry; but if it be made with a looser leaven, then it will be light but not bright. But the loaf which s made in a pan, and that which is made in an oven, require a softer kind of leaven. And among the Greeks there is a kind of bread which is called tender, being made up with a little milk and oil, and a fair quantity of salt; and one must make the dough for this bread loose. And this kind of loaf is called the Cappadocian, since tender bread is made in the greatest quantities in Cappadocia. But the Syrians call loaves of this kind λαχμὴ; and it is the best bread made in Syria, because it can be eaten hot; and it is like a flower. But there is also a loaf called boletinus, from being made like a mushroom, and the kneading-trough is smeared with poppies plastered over the bottom of it, on which the dough is placed, and by this expedient it is prevented from sticking to the trough while the leaven is mixed in. But when it is put in the oven, then some groats are spread under on a tile, and then the bread is put on it, and it gets a most beautiful colour, like cheese which has been smoked.
