John Cochrane’s portrait dating to the 1780s doesn’t suggest suggest someone who was passionate about bread. He kind of looks like a stuffed shirt sitting there with his wig and frilly collar and cuffs. He is a good one to apply the adage, Don’t judge a book by its over. Cochrane’s Seaman’s Guide was published…
Category: Bread Seminar
Recipes for the Introduction to Egyptian Bread Seminar #22 & Revised for #24
The ancient Egyptian bread that is most often the focus of recreation is the molded conical loaf. Working out how to bake conical loaves in clay molds on an open fire is not a challenge that fits into my interest in historic breads. For me, it is a too specialized product. Emmer and barely are…
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…
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…
Page of Useful Research Links
I am just starting work on this page — late January 2021. My bookmarks could be used to define the meaning of chaos. I use two browsers so even if my bookmarks were well organized on either browser, and they are not well organized on either, it would be hard to find what I want….
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…
Bread History Workshop #17: Making Historic Breads for the Holidays
There is no lecture associated with this week’s event. The week, what is usually a Bread History Seminar and Workshop will just be a workshop. Also, this week, it is on WEDNESDAY, December 23, (NOT THE USUAL THURSDAY) at 9am Pacific. This is 11 am in Columbia, noon in the East Coast, 6pm in Belgium,…
Recipes for Bread History Seminar #14, Domestication of the Bread Grains
Natufian & Pre Pottery Neolithic The first breads were made by Natufian hunter gatherers around 14,000 years ago. Naatufians are the people in southwest Asia that we know for sure first utilized bread grains for bread. We know this because we have proof in the form of archeological remains. Natufians, and the early Neolithic peoples,…
Bread Recipes from the Assize of Bread, Late Medieval England for the Thursday, October 8, Bread History Seminar
Note: Please choose which of the three breads you will make for the Seminar/Workshop on October 8, 2020. Please weigh out the ingredients. We will mix and talk about the recipe after the formal lecture is completed. The English Assize laws dating to the Late Medieval Period, the 1100s and the 1200s, were very simple,…
Nicolas de Bonnefons, Recipe for Rubel Seminar #11
Nicolas de Bonnefons wrote two fabulous books in the 1650s. One, the Jardiner Francois, was translated by John Evelyn and published under the title, The French Gardiner. I have written an annotated edition that I will publish — one day. Bonnefons followed up the gardening book with a book called Les Delices de la Compagne….
William Rubel 