Did you know that this delectable dish we call French Toast has been around for over a thousand years? And it wasn’t always breakfast fare, in fact, it likely started out as a dessert. Learn about Payn Perdue, what we call “French Toast”. Check out our website http://jas-townsend.com.
No-Knead bread has been around for hundreds of years. In this episode we make an 18th century No-Knead bread which they called in the time period “French Bread”. It is an easy and very tasty bread, we hope you give it a try.
So is collecting a wild yeast to make sourdough bread correct for the 18th century?
How to take your leaven that we put to sleep in our last episode and wake it back up and bake some bread in a dutch oven.
This is part 4 of our bread series where we start to investigate leavening, leaven, sourdough and yeast. This is getting more complicated by the second. Make sure to check out the companion blog to this series and our website by following the links below.
As the population in western Europe exploded during the latter half of the 1700’s, wheat became an important export commodity for the mid-Atlantic colonies. It was a natural progression for “Indian corn,” a grain native to the Americas, to fill the dietary gap for colonists. This was especially true for the rural folk and labor classes. Next week’s episode in our “Cooking with Jas. Townsend & Son: 18th-Century Breads” video series will look at the history of cornbread in the American Colonies. We’ll also show how to make an authentic “Common Loaf” of unleavened cornbread as well as “johnny cakes” that you can take along on your next journey.
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The second part of our bread series that is part of our 18th century cooking series. We concentrate in this episode on all the interesting mixed grain breads and the reasons for them.
Bread Part 1 – Ship’s Bisket AKA Hardtack – from our 18th century cooking series at Jas. Townsend and son.
How to cook two wonderful 18th century asparagus side dishes.