Tag Archives: barm

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 →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , , , | 2 Comments

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 →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Video | Tagged , , , | 1 Comment

Baking Wiggs Seed Cakes

Posted on March 25, 2016 by Jennifer Stanley

We are going to be making wiggs today, a sweet little biscuit that was very popular in the 17th and 18th century. The term wigg comes from an earlier Dutch word meaning wedge. The loaves were cut into wedge shapes … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , , , | 2 Comments