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…
Category: Bread
Bread Fanny Pack
Besides being pretty certain this detail is from a painting in Madrid, I have no idea what painting it is. If any of you recognize it, please make a note in the comments! Thank you! This detail caught my eye today because I love the woman with the child in tow freeing up her hands…
Luxor. 2019.
Winter. This lovely woman you see here is showing me how she makes bread in her backyard oven. A friend is pointing to the aluminum pots baking in the embers underneath the oven floor. This type of bread oven is fired from below. There is a large hole in the floor through which flames rise…
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….
Pane Carasau
Sardinia. 2005. Pane Carasau. This is the first baking. The dough, a yeasted dough made from semolina, is rolled out using a sheeter. The baker, a female pensionnaire. While production is in a family house, the oven in the living room, there is enough production to provide for a commercial mixer and sheeter. Note how…
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…
Using a Bread Stamp from Uzbekistan
I made this cracker with an Uzbek bread stamp. Etsy is where I buy stamps of this kind. They are used to keep flat breads from fully rising. If you don’t prick flatbreads prior to baking, then they will puff up into a ball — desirable in chapati and pita — not desirable for other…
Cinnamon Buns
Magnus Nilsson’s “The Nordic Baking Book” is a fabulous cookbook. It is far and away the most solid most varied baking book in my library. My daughter and I made these cardamom flavored cinnamon rolls on the last day of this year’s school holiday. They work perfectly as written. The instructions are good, but here…
Bread in Japan
I have only been to Japan once. Fall 2019. I fell in love. My plan had been to return one week per month for a while, starting Spring 2020. I live in California forty minutes from an airport with direct flights to Tokyo so this was a practical concept. Week blocks are practical for me….
William Rubel 