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All about Bread Ovens
Category Archives: Bread
A wonderful massively interesting trade card for Warner’s Safe Yeast circa 1885-1890. To this day, companies sell products by creating fear and then offering a solution. This ad falls squarely in the fear mongering tradition. It would not have seemed… Read more
I was at an event the other night at the California Academy of Sciences. Cocktail party talk. In that context I was asked what I am so often asked, “What is your favorite bread.” It sounds flip, but it is true. My favorite bread is the most recent one I’ve made. Continue reading
Today, as part of my work on the glossary section of the history of bread I’m writing for UC Press, I have been researching the British Northern dialect term knodden cake, and its Standard English parallel, kneaded cake. I’m still… Read more
There is one of the earliest bread recipes written in English and this is its first publication.
The recipe is found in a manuscript book mostly written by Sir Hugh Plat but as Malcom Thick points out in his book, Sir Hugh Plat: The Search for Useful Knowledge in Early Modern London, many of the food recipes, including this one, were written by an unknown author with the initials TT. Malcolm Thick believes that this recipe probably dates to the 1550s or 1560s. I am preparing these early manuscript bread recipes for publication. If you would like to be notified when this book will be available for publication please sign up for my mailing list. Continue reading
I was searching Google Books for information on military bread ovens in the 19th century, a process my girlfriend refers to as “wooden cowing,” and came across this sketch regarding bread in Italy circa 1894. It was written by Olive… Read more
Armies march on their stomachs. Historically, this often meant that armies marched with their bakeries. Military field manuals are a source of information in simple impromptu oven construction. The simplest oven is the item 496: An oven may be excavated… Read more
LEAVEN is nothing more nor less than flour and water, stirred together and kept in a warm place until fermentation commences. Every time the baker makes bread, a certain quantity should be kept back in an earthen pot for the… Read more
A very light pleasant bread is made in France by a mixture of apples and flour, in the proportion of one of the former to two of the latter. The usual quantity of yeast is employed as in making common… Read more
William Cobbett’s Cottage Economy (1821) is an opinionated, eccentric, and certainly to a modern reader, a work marred by an offensive tone.
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