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!
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
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
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
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
Teaspoons 1 tsp5g2 tsp10g3 tsp15g4 tsp20g5 tsp25g6 tsp30g Tablespoons 1 tbsp15g2 tbsp30g3 tbsp45g4 tbsp60g5 tbsp75g6 tbsp90g Pounds 1⁄4 pound113g1⁄2 pound227g3⁄4 pound340g1 pound453g Water, Milk, Alcohol, Buttermilk*, Sour Milk, Yeast* etc. 1 wine glass56g1⁄2 cup118g3⁄4 cup177g 1 cup240g2 cups480g3 cups720g4 cups960g5 cups1,200g6 cups1,440g7 cups1,680g8 cups1,920g1 ounce30g1 quart950g1 gill112g1 pint475g1 gallon3,785g *Malinda Russell would have used a … Continue reading Malinda Russell Recipe Testing: Conversion Table
Near Gap, France. 1998. Louis, sharing the scent of a black truffle with his truffle dogs.
Lithuania. Summer, early 1990s.
Pile of butter for Danish Pastry. February, 2021.