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022 Bread - From Ashen Corn Cakes to Wheaten Loaves

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station description From the 17th Century to the Present. Let's dig in.
The History of American Food
Duration: 25:25
17th Century bread had plenty of fiber, and occasionally some very tiny rocks. The hand milled grain - and initially this was mostly corn - that went into to the early breads was more meal than flour, so bread was rather dense. More of an unleavened fireside puck than a familiar loaf. It would take
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17th Century bread had plenty of fiber, and occasionally some very tiny rocks. The hand milled grain - and initially this was mostly corn - that went into to the early breads was more meal than flour, so bread was rather dense. More of an unleavened fireside puck than a familiar loaf. It would take decades and the settlement of early Pennsylvania before the bread we would recognize became somewhat common. From those earliest colonial campsites… ovens had to be built, the bread tools had to be carved, the wheat successfully grown and to get a regular barm (yeast) supply, they had to get the beer brewing.Show Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.comTwitter: @THOAFoodPodcast Music: Fingerlympics by Doctor Turtle
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