Delicious and frightening food from history.
Take a gallon of fine flour, and a pint of good new ale barm, and put it to the flour, with the whites of six new laid eggs well beaten in a dish, and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and … Continue reading To make French Bread the best way
My own journey with bread baking began in 2015, when I read Michael Pollan's Cooked. I was intrigued, and promptly attempted to make a starter, which never really reached full vigorous health. Through weeks of late nights stretching dough and early mornings baking, I never quite succeeded in achieving the bread that Pollan raved about. … Continue reading Baking bread at home
Bread is the foundation of our diets: loved and loathed, it has been a part of our diet since the Neolithic age. But why did bread - an entirely man-made food - become our staple starch? It seems a suitable start into my adventures with food history to delve into the mysterious origins of bread, our … Continue reading Breaking bread
