Recipes for the Introduction to Egyptian Bread Seminar #22

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

Salt Rising Bread Recipes and Instructions

Jenny Bardwell, Guest Speaker Bread History Seminar #20 February 18, 2021 9am Pacific: 6pm Belgium: 9:30pm Bangalore SALT RISING BREAD (made with potatoes + cornmeal or garbanzo) Yield: 2 loaves  STARTER:   Slice 2-3 potatoes (with the peel) into a quart mason jar. Add 1 tablespoon of cornmeal, 1 tablespoon of garbanzo flour (optional), and … Continue reading Salt Rising Bread Recipes and Instructions

Recipes: Prison and Slave Breads for William Rubel Thursday Bread History Seminar #19.

These recipes were first published for people attending my Thursday Bread History Seminar on prison and slave breads on February 4, 2020. There is no cookbook where you can look up how to make breads for prisoners, or for the enslaved. Prison and slave breads are really and truly written in the hearts of jailers … Continue reading Recipes: Prison and Slave Breads for William Rubel Thursday Bread History Seminar #19.

Ship’s Biscuit Recipes and Instructions

Jeff Pavlik, Guest Speaker Bread History Seminar #18 January 21, 2021 9am Pacific: 6pm Belgium: 9:30pm Bangalore These are various ways to replicate the basic ship’s biscuit of the eighteenth century using readily available ingredients. The final amount of dough made using these recipes will equal a ration of one pound of biscuits after they … Continue reading Ship’s Biscuit Recipes and Instructions