Recipes for Bread History Seminar #23 Recipes from the Manuscript by T. (only name we have so far), circa 1550 I am posting this Tuesday evening, April 20. I will be revising this text prior to the workshop, but this will give you enough to get started. I would like to acknowledge Jeff Pavlik. He … Continue reading Recipes for Seminar #23 — An English Bread Manuscript from the 1550s.
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. As Delwen … Continue reading Recipes for the Introduction to Egyptian Bread Seminar #22; Revised for #24
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 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 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
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, 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