Here’s another bread receipt I want to try. It’s from Gervase Markham’s The English Hus-wife, published in London, England, in 1615. Manchets were made of the whitest of white flour (the most preferred), and they were always leavened with either yeast or barm, and not sour dough (starter). Few written receipts exist for this bread, [...]
Archive for May 21st, 2009
More dough
Posted in Uncategorized on May 21, 2009 | Leave a Comment »
Elbow deep in dough
Posted in Uncategorized on May 21, 2009 | Leave a Comment »
I’ve happily spent about six hours during each of the past three days making several different kinds of bread. So far, it’s been challenging, tiring, exciting, informative, tiring, and fun. Oh, and did I mention tiring?! In general, bread is pretty basic. It’s flour, yeast, and a little salt, all which is allowed to rise [...]
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