breads

[Birdman]

if ya do a bit of research breads are off the charts amazeing, SOOOOO many different types that can be made in so many different ways. Add what ya will, sour dough, fresh, rye, wheat, twisted, rolls, buns, scones, biscuts the list goes on n on, if ya do some reading its not really that amazeing that beer n bread were basic staples for so much of history. A fire a pot to bake it in n some imagination n yer off n running. From simple wrap around a stick baked in front of a fire stuff to fancy fruit n nuts n whatever added breads eaten by the more wealthy,hit resale shops, antique book stores, good will, where ever ya may happen to be n take a look at OLD COOK BOOKS, there are so many ways to make this stuff it would take years to try every recipie. And made the old ways its not really bad for ya cause it is a more complete n wholesome type meal. Amazeing stuff if ya read up on it, so simple yet so ingrained in human culture ALL over the world
:wink: :hmm:

 

[gearheart]

Check out Crust & Crumb by Peter Reinhart, a bread book by a fellow who was the baker for a monastery. He researched all of the old traditional ways to do bread Slow fermentation etc. There is a recipe in there that goes 3 days from start to finish and the end result is to die for.
:thumbsup:

 

[Loyalist Dave]

Yeah a lot of folks in the living history hobby short change themselves by eating any old "round loaf" from the supermarket, or by using modern flour from the supermarket, and modern yeast. In some cases the supermarket "sour dough" is just plain dough with a "sour agent" added to the recipe. :shocked2:

If you live in a town with a small bakery, and your baker knows or is willing to learn how to make an old style loaf..., become a patron and suppor the baker..., they are a treasure.

LD

 

[Blizzard of '93]

ditto Dave I did use a home bakeing device in the past but it was too time consumeing so frequent the town bakery for real sourdough, rye and pumpernickel.

 

[Blizzard of '93]

corn dodgers made useing soured milk then fryed kept awhile too.
sort of a hushpuppie.

 

[Snapper]

http://colonialbaker.net/

Hey all - If you're looking for period bread ideas check out the link above. Jeff Pavilik is a 21st century baker who also is very active in 17th & 18th century re-enacting; Great Lakes area and on the French side of things. He's a wonderful guy and if you're ever lucky enough to attend an event he's at you'll be blessed with the best bread and cookies you'll ever get a chance to eat; he makes a mean Spruce beer too!

That's all for now. Take care and until next time...Be well.

snapper

 

[courdebois]

google bannoc, simple metis bread,easy to make at rondies, period correct,you can dress it up fancy or just plain, i tried mixing the dough once with caribou(metis liquer)not a good thing for breakfast or so someone tol me