What did medieval bakers make besides bread?

Answer 1

Depends on the country, but in the UK:

pastries, cakes, gingerbread, pies, etc.

http://www.celtnet.org.uk/recipes/mediaeval/breads_cakes.php

Answer 2

A lot of things you wouldn't consider eating today. Well, now let's see - Pies - pies - and more pies - Game pies, venison/deer. Pigeon pies, all kinds of waterfowl, all kind of seafish cockles & mussels and eels were high on the list, then, of course, there were Swans & Peacocks, geese, ducks, hens & chickens, eggs of every kind birds & chickens. Oxen, cattle, swine, in the UK no pasta but tons & tons of green vegetables, Cabbage,
Kale, leeks, endless root vegetables, turnips (swedes) carrots, peas - (potatoes & tomatoes came much later). Herbs were huge on the list; just think parsley, sage, rosemary & thyme - lots of onions. The poor gathered what they had & took it to the local baker because he had an oven and if they
had any money at all (not likely) but they bartered what they could to have a pastry on top of their pie. Maybe they did his laundry or offered themselves, these women had seen it all and were real pioneers - Picked it up at the end of the day and it was their main meal for the week (not for just a day). On the other hand, I have visited the kitchens at Hampton Court Palace ... you know where Henry the X111 hung out with most of his wives. They had rooms for everything - open fireplaces 20' long - enough to cook the entire deer, ox, and whatever was brought in. They didn't quite do breakfast, lunch & dinner (or dinner & supper). They gorged themselves while everything was fresh it could be at least another week before they had such another banquet again. Very course ales & wines were served then but they didn't know that and had themselves a jolly good time. Herbs were most important, they flavoured the food while fresh and masked the flavour when it was going off. Honey, of course, sweet and made mead.

Answer 3

The same types of things that todays bakers do. The only difference was that they did not use the amounts of sugar that todays pastries are made with. They sweetened things with honey, molasses and licorice root.

Answer 4

those with the poppin clean dough are. they have the main well liked buns dripping in butter. that is those with the souffles you ought to be careful of. They constantly look falling flat.

Answer 5

they also let people use their ovens to bake things that were larger, like meat.

Answer 6

cupcakes,cakes,wedding cakes, seafood ,pasta,

Answer 7

pastries
doughnuts,,, turn overs,,, cakes,,, cookies,,, crackers,,,Biscuits & Rolls ????etc

Answer 8

pies?