Greek Breads Part 1

These are the recipes for my Bread History Seminar #27, Introduction to the breads of Ancient Greece, November 11, 2021. This week we are making easy breads and are not stressing authenticity in baking method or getting too finicky with the flour. We will get more focused on detail in the next talk on Greek…

Athenaeus’ “Cappadocian” Bread circa 300 CE

“The Greeks use the term “soft” for a type of bread prepared with a little milk, oil, and just enough salt; you need to make the dough soft and spongy. This type of bread is called Cappadocian, since soft bread is for the most part produced in Cappadocia.” From “Deipnosophistae” Book III circa 300 CE…

Rethinking Weeds

What is a weed? Most people define a weed as a plant that is out of place. This is what everyone I have asked has responded. And this is generally what one finds online. When thinking about weeds and gardens it is helpful to think of the garden as being surrounded by a wall. At…

The Quartern Loaf Seminar, Thursday, March 25, 2021

“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 is defined by its size. It weighed 4 1/4 pounds. In its…

Dry Stone Wall

Dry Stone Wall. Lake District, England. The English Lake District is a wonderland of many things, but I have to say, I have long been in love with the walls. They are made of stacked stones. This particular wall, with its horizontal pieces, is an unusual one. It would make an interesting pattern if transferred…