Baking
On Saturday, I'm helping pink_lady2 cook a dinner for 80 people, based on recipes from the Libre de Sent Sovi (a late medieval Catalan cookbook). My contribution so far has been to bake bread. The model I was using is the bread in the picture of The Last Supper, probably from the church of Santa Constanca in Linya Catalonia. It was also used on the cover of one of the cookbooks we used as a source. I baked 10 loaves, using my usual sourdough. 
I had a little bit of dough leftover, so I decided to experiment with pretzels. All are Lenten pretzels, which means they have no eggs or milk. These are just flour, water and salt. Next time, I need to add a tiny bit of honey into some of them, and I must remember to add kosher salt after boiling and before baking. Left to right, you have pretzels boiled in plain water, water coloured with onion skins and salt, and lye water (laugenbretzeln). I need to make more on Thursday or Friday for Saturday's event. 6-10 will be more than enough.
I had a little bit of dough leftover, so I decided to experiment with pretzels. All are Lenten pretzels, which means they have no eggs or milk. These are just flour, water and salt. Next time, I need to add a tiny bit of honey into some of them, and I must remember to add kosher salt after boiling and before baking. Left to right, you have pretzels boiled in plain water, water coloured with onion skins and salt, and lye water (laugenbretzeln). I need to make more on Thursday or Friday for Saturday's event. 6-10 will be more than enough.