American Soda Bread

It was in the 1830s that leavening bread with an alkaline salt first became an important leavening. There was substantive uptake of this modern leavening — calcium carbonate mixed with muriatic acid was the first popular alkaline leavening for bread — in both Ireland and in United States. Less so elsewhere in the Anglophone world….

Rubel Spring 2022 Bread History Seminar Series

This Spring 2022 seminar series taking us from Seminar #29 through #34 starts with an in depth look at the history of written bread recipes starting with Ancient Egypt and ending in the late 19th century. There are three talks in my “close reading” series where I read from historic texts and then talk about…

Seminar #28 The Fabulous Breads of John Cochrane, 1797

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…

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…

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,…