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Bread History : Six Incredible Breads circa 1550, April 22

Bread History : Six Incredible Breads circa 1550, April 22
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  • Bread History : Six Incredible Breads circa 1550, April 22

    Post #1 - April 19th, 2021, 9:20 am
    Post #1 - April 19th, 2021, 9:20 am Post #1 - April 19th, 2021, 9:20 am
    Bread History Seminar #23 : Six Incredible Breads circa 1550.

    The first recipe of a set of more than a dozen bread recipes from an unpublishd English bread manuscript circa 1550.

    Note: 9am Pacific is noon in New York, 5 pm in the UK, 6 pm in Belgium and Egypt, 7 pm in Ankara and 9:30 pm in Bangalore. ... 1240675933

    I am so excited about this week's seminar/workshop. I am joined by two group members -- Jeff Pavlic, a baker, bakery owner, and culinary historian -- and Malcom Thick -- world expert on Early Modern English agriculure -- and the world expert on the manuscript we are working from. Together, we will share with you six breads from the oldest known English bread recipes. Years ago, I published one of these breads on my website. Besides that one recipe, all of what we will be presenting to you is unpublished. You are getting an advanced look at an extraordiary group of bread recipes.

    Insights! Yes!

    And, for you sourdough lovers -- an actual English sourdough recipe! There are virtually no published English, as in British, sourdough recipes publish prior to the later 20th century. The recipe we will share with you is a gem! And hugely important historically.

    Here is the structure for this week. Malcom Thick will introduce the manuscript. I will follow with some general comments on Early Modern English bread, offering insights gleaned from this extraordinary manuscript. And, then Jeff Pavlik will introuce the six recipes we are woking on this week.

    We will have at least 30 minutes of hands on baking.

    Who is this Seminar/Workshop for?

    This Thursday Seminar/Workshop is for culinary historians, reenactors, anyone interested in food, bread, and culture. If you don't know much (or anything) about culinary history and the history of bread, but would like to learn, then this is also the right event for you.

    Who is this not for?

    This is not a baking class in the sense that this is not a class for learning how to make bread. We do make a bread dough during the Seminar, but I do not offer much guidance on actual technique, unless it is a technique, like kneading bread with our feet, or baking a bread around a hot rock, that is no longer practiced.

    Who leads the Seminar/Workshop?

    Most of the Seminars are organized and lead by William Rubel, an independent scholar with a specialty in bread history. There are ocasstionally guest speakers.

    How often are there Seminars?

    The Seminars were weekly during the height of the Coronavirus lockdown. They are now organized into sessions of four to six seminars spaced at weekly or bi-weekly intervals, depending.

    How long is the Seminar/Workshop?

    Plan on 1 1/2 hours. It will never be longer, but could be shorter depending on the week's topic.

    How do we share what our bread turns out like and how do we continue the discussions started in the Seminar?

    Discussions begun in the EventBrite event continue at my Facebook Group, Bread History and Practice. If you are not already a member I invite you to join.

    Will I be able to meet others with my interests? Or, more to the point, can I network?

    I keep the Zoom room open for 30 minutes after the program is over so you can speak with me directly. If there is interest, we can open break out rooms after the main talk. These are open to amateurs and specialists alike. One of the rooms is for bakers professional while the other is for millers, reenactors, and museum people, and culinary historians. These rooms are where you can ask questions and network.

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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