This week, the recipe portion is going to be back! At 10:10 am Pacific, I will stop talking, and we will start shaping breads. Few types of historic Egyptian loaves have been attempted by experimental archaeologists. They are mostly interested in recreating the breads baked in the narrow, conical loaves in fire-pit bakeries. Emmer and … Continue reading Recipes for the Introduction to Egyptian Bread Seminar #22
The Quartern Loaf : Recipe for William Rubel Bread History Seminar #21, March 25, 2021
The thing about the Quartern Loaf is that as far as I can tell, it is the one of the most important British breads. But, but be honest, before focusing on the bread for this talk, I had thought of it as a super minor bread. One of n real importance. I was wrong. This … Continue reading The Quartern Loaf : Recipe for William Rubel Bread History Seminar #21, March 25, 2021
The Quartern Loaf Seminar, Thursday, March 25, 2021
The first story in the anonymously written, "History of Things." London 1860 "Just bread." That is how to think of the Quartern Loaf. It was “just bread.” A workaday loaf. Nothing to write home about. Nothing special. Like the American peanut butter and jelly sandwich, its importance cannot be found by surveying cookbooks. The Quarern … Continue reading The Quartern Loaf Seminar, Thursday, March 25, 2021
More fruit trees
More fruit trees in bloom along California Interstate 5 that runs up the state’s Central Valley. On one side of the valley is the Pacific Range — the low mountains that hug the Pacific Ocean from Mexico up into Canada — and on the other, the Sierra Nevada, rising beyond 4,000 meters and marking the … Continue reading More fruit trees
Fruit trees in bloom
California. I passed mile upon mile upon mile of fruit trees in bloom driving back to Santa Cruz from Los Angeles. I had gone to LA to be part of a TV program. This is the first time I have seen the orchards in bloom. This is orchards on a vast scale. This bloom is … Continue reading Fruit trees in bloom
Gluten!
Gluten! Gluten, the protein structure in wheat flour that makes it possible for a pizzaiolo to toss pizza dough into the air in order to stretch it; the fine balloon-like network of bubbles that makes white wheat bread the bread with the biggest potential air bubbles baked into a finished loaf. Gluten can be developed … Continue reading Gluten!
References for Mrs. Malinda Russell
This is a developing reference sheet for the Malinda Russell cookbook project. If you are working on the project, then add references to the comments, below, and Tayleigh and I will get them incorporated into this page. Miss Leslie's Directions for Cookery, 1851, is a good reference for methods. At the beginning of the chapter … Continue reading References for Mrs. Malinda Russell
Stencil on Bread
I am interested in the surfaces of breads. When we think back on the history of bread, how often is surface decoration part of one’s vision? I bought this stencil at a stationary store. This is an experiment I made when writing an article for Mother Earth News about stencilling breads. Shouldn’t we imagine stencilled … Continue reading Stencil on Bread
Researching Malinda Russell Recipes
To get started, this is what I'd like you to do. Choose a recipe from ones on offer in the Mrs. Malinda Russell Recipe Testing Facebook Group. Before redacting the recipe, please look it up online. Use Google Books as your main book database. If you need help with this, get in touch with me … Continue reading Researching Malinda Russell Recipes
Join us for Malinda Russell Recipe Testing
Become a Recipe Tester for the First African American Cookbook written and published by Mrs. Malinda Russell in 1866. In 1866, Malinda Russell published her "A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen." Born free, probably around 1812, Malinda Russell escaped the lawless south for Paw Paw Michigan. Unfortunately, … Continue reading Join us for Malinda Russell Recipe Testing
