Gluten!

Gluten! Gluten, the protein structure in wheat flour that makes it possible for a pizzaiolo to toss pizza dough into the air in order to stretch it; the fine balloon-like network of bubbles that makes white wheat bread the bread with the biggest potential air bubbles baked into a finished loaf. Gluten can be developed…

References for Mrs. Malinda Russell

This is a developing reference sheet for the Malinda Russell cookbook project. If you are working on the project, then add references to the comments, below, and Tayleigh and I will get them incorporated into this page. Miss Leslie’s Directions for Cookery, 1851, is a good reference for methods. At the beginning of the chapter…

Stencil on Bread

I am interested in the surfaces of breads. When we think back on the history of bread, how often is surface decoration part of one’s vision? I bought this stencil at a stationary store. This is an experiment I made when writing an article for Mother Earth News about stencilling breads. Shouldn’t we imagine stencilled…

Join us for Malinda Russell Recipe Testing

Become a Recipe Tester for the First African American Cookbook written and published by Mrs. Malinda Russell in 1866. In 1866, Malinda Russell published her “A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen.” Born free, probably around 1812, Malinda Russell escaped the lawless south for Paw Paw Michigan. Unfortunately,…

Malinda Russell Recipe Testing: Conversion Table

Teaspoons 1 tsp 5g 2 tsp 10g 3 tsp 15g 4 tsp 20g 5 tsp 25g 6 tsp 30g Tablespoons 1 tbsp 15g 2 tbsp 30g 3 tbsp 45g 4 tbsp 60g 5 tbsp 75g 6 tbsp 90g Pounds 1⁄4 pound 113g 1⁄2 pound 227g 3⁄4 pound 340g 1 pound 453g Water, Milk, Alcohol, Buttermilk*,…

Boiling Ravioli

February, 2021. Boiling ravioli — ricotta, finely minced chicken fried to the edge of crispy, lemon rind, lemon juice, fresh rosemary, fresh thyme, grated parmesan, lots of nutmeg, a hint of cayenne, and salt to taste.