Monthly Archives: June 2016

No-Knead French Bread

Posted on June 29, 2016 by Jennifer Stanley

There is a bread baking technique that has been floating around the internet since about 2007, but it’s not a new idea, it’s been around for hundreds of years. A very simple dough with high moisture content that is baked … Continue reading →

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Fried Chicken

Posted on June 25, 2016 by Jennifer Stanley

We usually think of fried chicken traditionally as an American dish, but today I’m going to share with you an old English recipe from a little recipe book by Nathan Bailey called “Dictionarium Domesticum” written in 1736 that I think … Continue reading →

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Quaking Pudding

Posted on June 20, 2016 by Jennifer Stanley

Quaking pudding is much more like the modern day pudding idea that we have in our heads. . It is definitely different than the plum pudding. The ratios are much different, a lot less flour and a lot more liquid … Continue reading →

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Payn Perdu (French Toast)

Posted on June 13, 2016 by Jennifer Stanley

Who doesn’t like a nice big plate of French toast? Nice firm bread soaked in eggs with milk, maybe garnished with a little bit of fresh fruit, some cinnamon and slathered over the top with maple syrup. Have you ever … Continue reading →

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Simple Apple Pudding

Posted on June 10, 2016 by Jennifer Stanley

So I haven’t found much about soldiers doing boiled puddings yet, but there is a piece in Joseph Plum Martin’s book about soldiers coming and stealing a woman’s food, including her pudding, bag and all. There are many period recipes … Continue reading →

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A Simple Recipe for on the Trail

Posted on June 8, 2016 by Jennifer Stanley

“To make Norfolk dumplings, mix a good thick batter as for pancakes, take a half a pint of milk, 2 eggs, a little salt, make it into a batter with flour. Have ready a clean saucepan of water boiling into … Continue reading →

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Using Leaven

Posted on June 6, 2016 by Jennifer Stanley

In our last blog, we made leaven. Leaven is old dough that you save back and you use to inoculate a new batch of dough with yeast. We took our leaven and preserved it in salt. Today we’re going to … Continue reading →

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Making Leaven

Posted on June 3, 2016 by Jennifer Stanley

Leaven or Sourdough Starter is very easy to make. First you make a very simple bread. 4 cups unbleached Bread Flour 1 tsp. Kosher Salt 1 packet Instant Yeast 1 ½ cups warm water Mix together your bread flour, salt, … Continue reading →

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Leaven

Posted on June 2, 2016 by Jennifer Stanley

There is a distinction between the word leavening and the word leaven. The word leavening is a generic term meaning anything that you add to dough that creates a lighter and fluffier loaf when you’re finished. Leavening can be mechanical, … Continue reading →

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Ship’s Bisket

Posted on June 1, 2016 by Jennifer Stanley

Throughout history, bread has been a vital staple of life. . Archaeological evidence suggests that pre-Neolithic cultures baked very simple flat bread on hot stones and sourdough breads have been made for millennia. First century Romans observed the Celts of … Continue reading →

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