Its more the proportions that I'm looking for. I've got a reference to two different kinds of Lebkuchen in period, one that's thick and one that's thin, "like golden leaves". I'm just info gathering at this point and trying to collect the known recipes before I start playing around with the honey to flour ratio and see about thinning out the dough.
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regna
(no subject)
Date: 2007-11-28 08:32 pm (UTC)