The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blog Update

  • Pin It
Noodlelady's picture
Noodlelady

Blog Update

In March I demonstrated 19th century Pennsylvania German Open Hearth Cooking at a historic site near me. I mixed up a batch of my favorite sourdough the night before and brought it along to rise near the fire in my rye straw baskets. My sourdough is now over a year old and very reliable. It's always amazing to me how well the loaves come out. (Sorry no photos this time.) The site does not have oven, so I baked a loaf at a time in a pie dish inside my cast iron dutch oven. I also baked a batch of sticky buns with a sweet dough. Visitors were amazed that the baked goods came out of the dutch oven. While I was waiting for things to proof and bake, I boiled up some chicken bot boi (pot pie), fried up scrapple, and boiled eggs in water and onion skins to color them (it was an Easter event). Being able to bring history alive by baking and cooking as historically accurate as I know, gives me great satisfaction. More events to come this spring and summer. Fun!

At home I've been hungry for cinnamon raisin bread, rye bread, and oatmeal bread. So those were baked in the last few weeks. I also baked a fennel seed bread. Wow, you really have to like the anise flavor! Interesting though!

Comments

Tkevans's picture
Tkevans

I love that you are doing open hearth cooking.  I am looking for good sources of cookware for our new open hearth program.  We what to have appropriate cookware for use in the 1840s but I'm having a terrible time finding sources of cookware.  Any suggestions?  Thanks