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Delicious Asparagus Forced in a French Loaf
Jonathan Townsend
Posted on February 22 2016
How to cook two wonderful 18th century asparagus side dishes.
Ship’s Bisket – Hard Tack: 18th Century Breads, Part 1.
Jonathan Townsend
Posted on February 22 2016
Bread Part 1 – Ship’s Bisket AKA Hardtack – from our 18th century cooking series at J...
Baking Historic Mixed Grain Breads: Breads Part 2.
Jonathan Townsend
Posted on February 22 2016
The second part of our bread series that is part of our 18th century cooking series. ...
Cornbread: 18th Century Breads, Part 3
Jonathan Townsend
Posted on February 22 2016
As the population in western Europe exploded during the latter half of the 1700’s, wh...
Leaven: 18th Century Breads, Part 4.
Jonathan Townsend
Posted on February 22 2016
This is part 4 of our bread series where we start to investigate leavening, leaven, s...
Sourdough from Leaven: 18th Century Breads, Part 5.
Jonathan Townsend
Posted on February 22 2016
How to take your leaven that we put to sleep in our last episode and wake it back up ...
Which Yeast?: 18th Century Breads, Part 6.
Jonathan Townsend
Posted on February 22 2016
So is collecting a wild yeast to make sourdough bread correct for the 18th century?