Making Bread With No Yeast In Early America - 18th Century Cooking

[@DesertFox01]

My grandfather told me if you don’t have yeast boil potatoes and let the starchy potato water sit out covered with cheese cloth or a dish towel and once it starts bubbling you can use it for bread.

[@tiggytheimpaler5483]

It's kind of amazing to me that we have industrialized so much that what used to be symbols of poverty, like lobster and sourdough bread, are now fairly pricey compared to modern staples in the United States.

[@gravity4950]

Ted Kaczynski had a point My grandmother hates lobster because she grew up in a poor town where it was abundant and had to eat it all the time. It’s the same with stuff like polenta and quinoa. It’s crazy how stuff like this happens.

[@adrianelvis9931]

I presume it's a measurement of supply and demand. It is amazing how things are quantified over time.

[@bryanhumphreys940]

Poor people don't have money so they must spend time to do things. Now since you pay people for their time to make you things, anything that requires a lot of time to make will be expensive. It makes sense for sourdough, I don't know about the lobster thing except that it probably has more to do with them being really easy to catch back then and really hard now. Oysters are a good example, any person could go along the shores of New York in the 1700s and pick up enough oysters to fill their belly in no time and then go about their day not worrying about food. Now oysters are pretty rare and need to be farmed to satisfy demand.

[@MonaLisaFire]

Ted Kaczynski had a point indeed

[@Sassy_Witch]

sometimes it feels like people back then ate better

[@cowboyyoga]

The yeast is prevalent in the grains if they are whole and alive. Yes there are yeast in the air and hands but not so much. Some grains have more yeast than others, rye is a great grain to obtain a good starter yeast culture. Then it can be used again and again with other grains. Hope this is helpful. )))

[@sevenandthelittlestmew]

Gary, is it lactobacillus in sourdough bread? And wild yeast (in the air) seems to be quite prevalent in my kitchen. I’ve got sourdough starter in my kitchen, and I tried to make kraut, but ended up with kahm yeast in it. 🙁 Should I make the sauerkraut in a different room than the kitchen where my starter is?

[@alexgrover1456]

Recent studies indicate half the microbes come from the grain and the other half come from hands.

[@coppersandsprite]

@@sevenandthelittlestmew , yeast collects on cabbage leaves. You may just need to rinse your cabbage a few more times.

[@jamesosirisb]

Rye is great. I used buckwheat and good whole wheat flour (King Arthur and/or Bob's Red Mill) with warm filtered water. Before adding the water, I used it to rinse wild blackberries, salmonberries and huckleberries I picked in a forest area near us. The forest is where we rode our horse. The buckwheat starter is extremely robust, able to ferment at refrigeration temperatures. At room temperature, it visibly seethes and bubbles. Rye starters are often similarly sturdy.

[@sevenandthelittlestmew]

Rhonda, thanks! I appreciate you helping with that. I will give my cabbage a second dunk and scrub in water before slicing, salting and pounding!

[@helena8999]

This entire channel has just become a “how to cook in quarantine” channel

[@Ro-Bucks]

I always love the bread videos. Don't know why but I have a thing for bread and the history of bread. they used a stick they never washed for beer brewing and wine just like your bowl .

[@jonncatron7381]

I wish I had my Gma's dough trough it was similar to the one he has but bigger and deeper never got washed just wiped out. Family member dropped it and it's split in half

[@adr9653]

I love bread history!

[@bunnyslippers191]

@@jonncatron7381 Oh, that's sad! Wooden bowls and things similar to bowls do tend to dry out and split over time, but it's always a tragedy when one does that after decades or even generations.

[@jonncatron7381]

It was over 100 years old her grandfather made it as a wedding gift for her

[@annecaunce]

Same here. Oh and cheese, don't forget the cheese.

[@joshschneider9766]

It's like naturally fermented beer. How crafty those old timers were.

[@Copyright-di4we]

Or wine, mead, cheese, yoghurt, all kinds of fermented stuff. Truly crafty they were.

[@obsidianwolf7113]

Sat here drinking my coffee, your videos are so informative and relaxing... made my day again!

[@mikemathews9277]

Your amazing work is very much appreciated because it gives an insight into History that nobody knows about.Keep up your incredible insight into America’s History!!!

[@vanislekid]

I enjoyed this video more than any of your past videos. Not because of content specifically, I just enjoy your candour this time.

[@churchoftheholymess]

I've been experimenting with cultivating wild yeast for a few months now. This video makes it so simple. Thank you!

[@stapuft]

Perl Ash can be used like Baking soda, add an acid, like buttermilk, and it becomes a levenenig agent. Perl Ash is the most available thing they had, it's the really really white ashes leftover in the hearth.

[@John_Conner222]

I truly love that you use the cabin in almost every episode since you built. The fireplace looks so well used that it looks authentic. Lol I wouldn't be surprised if you moved into it.

[@chroniclesoftheblackhole]

All of my KZbin channels are either football or sailing channels. This is my favorite channel to watch.

[@railsworld8367]

I am your new subscriber from asian...stay blessed and keep praying for us

[@OswaldMosley-rr5fg]

I just wanted to say your channel is amazing. The values and lessons taught by those of yore are presented in a living, entertaining way. Keep up the amazing work sir.

[@elpina9657]

Fascinating video, I enjoy a lot the history ,the music and that old style really all that make this video so good

[@kbjerke]

Thank you for yet another wonderful video! I definitely WILL try this during our nasty pandemic. Stay safe!

[@KJVReViewsTextusReceptus]

That fire place is amazing!!

[@altair458]

Thank you sir for a very excellent post. Their are also some beers that are made using wild yeast and bacteria, notably lambic. Some people ferment very good wines this way. Once again thank you.

[@debjohansen7867]

I can't wait to try this. So simple, love it. Thanks!

[@davidrice5495]

I LOVE YOU TOWNSENDS!!!!!!!!!!!!!!!!

[@namiesnaturals3557]

IV been trying to make bread for yrs n still unknowledgeable with few simple ingredients, yes I bought wheat berries even threw some out in yard n they grew. Experimenting is fun n delicious thanks for sharing.

[@ZyonSigil]

My great grandma wrote down a recipe I use its for what she called a honey bread. My grandma told me they used to make this when they needed bread during the great depression. Idk the measurements for it she didn't write that down just the ingredients and instructions, flour, wild uncapped honey comb fresh, it said the tiniest pinch of salt and water. Let rest for 4 hours need flour outside of it Bake until golden brown and let sit for one hour after baking. Just thought I'd share that with you Townsends

[@johnopalko5223]

An interesting thing to make is salt-rising bread. The leavening agent is _Clostridium perfringens,_ which is the same organism that causes gas gangrene. It's everywhere in the soil, so you typically start with potatoes soaking in salt water to get a good culture going. The aroma before it's baked (and as it's baking, much to the consternation of anyone living with you) will knock your socks off but it tastes wonderful. N.B.: Don't taste the raw dough. It can give you food poisoning. Baking reduces the bacterial load to safe levels.

[@donmeles7711]

In Germany sour dough is totally common for rustic bread. And it is so easy, I always bake my own sour dough bread. It is the most delicious bread ever!

[@dag118]

Perfect information for today! The grocery store ran out of yeast. Thank you!

[@incognitomodebl8624]

i love it when he says good!

[@johanvedel6482]

Jon - you might want to read "Tassajara bread book". Not that its from the 18th century, but its a nice book with lots of different recipes for bread. Even a cooked bread. My father used to make that, many years ago.

[@TheKapitanMajtas]

That kind of bread ia quite popular in Poland. Also we have this soup called 'Żurek' made out of that sour bread dough

[@aktoomz]

You are officially my celebrity crush.

[@animequeen78]

The lactic acid in sourdough contributes to the longer shelf life in sourdough

[@gerrymarmee3054]

REALLY FASCINATING!! I’m going to try this!

[@johnxantoro5511]

The way he talks about bread, seeing the bread, feeling its deliciousness through the screen makes me want to be the bread. To eat myself and vanish in every breaded harmony.

[@HuNt3R47]

Like the open music in the episode

[@dakotac9547]

Extremely interesting. Thank you sir

[@mothman7430]

it's always fascinating and funny to me how much things like fermentation and baking rely on microbes like bacteria or fungi.

[@tiggytheimpaler5483]

Yay new episode

[@elliottschneider5072]

There’s nothing better than freshly baked sourdough, just out of the oven so the butter melts into it.

[@LadyAnuB]

You also let out your ale to catch the wild yeast as well. I've never had this type of ale but I am looking forward to trying this style in the future.

[@hellspyro666420]

My brother was telling me that sour dough breads like this will taste different from different parts of the world and sometimes different parts of a city etc. it’s because the different yeasts will react differently and cause the unique flavors to that area.

[@harryviking6347]

Sourdough bread is the only bread I eat. I have a super active starter that I used for the last year! The long fermentation of the dough kills off most of the phytic acid that prevents your body from extracting important nutrients from grains! Thats why its much better than ordinary bread.

[@cf-kw5qo]

Give us this day our daily bread ….

[@raywood8187]

This is a very timely video. Yeast is gone off the shelves now, I couldn't find it anywhere. But I'll be lucky if I can find any flour either.

[@kwood7582]

The best breads use a starter rather than instant yeast. That’s how french, Italian, and other crusty loafs get their texture and big air bubbles rather than the crumby texture of a standard white or wheat that you would get in a plastic bag

[@headrushindi]

I know I dont comment often, but I have always loved your great videos and even tried your recipes a few times.. Thanks for the great content over the years...and b y the by , I personally can't think of anything better to do with a handful of bacteria then baking it into a loaf of bread ..hehe

[@ashleeaustin358]

I love this channel!

[@bigrev1601]

Absolutely fascinating!

[@ihateyankees3655]

I've never heard of this before but I'm not surprised. Lacto fermented beer is a thing and beer is just liquid bread after all.

[@Userhandle7384]

This is basically a no knead sourdough. Looks delicious!!

[@davidroberson1962]

Cider or wine would be pretty common wouldn't it? I've certainly used the yeast in old juice that I found on the counter to make cider. I'm assuming it would work OK for bread. I'd assume if they used beer leftovers, they'd connect the dots.

[@JonGee420]

The phrase "breaking bread" out dates "extending an olive leaf"

[@ihgoldstein6274]

Like I used to make, difference being I would work it after three or four hours then let it sit overnight. Then work and let rise this time in the pan I'd used for baking it when the time came (after a few more hours of rising.) Coat it with an egg add seeds...after bake it was done...funny thing is my dad said it smelled like sour dough but it never tasted like that to me.

[@12cyberninja]

This is amazing. I wanna try this.

[@Will-sh8kl]

It's a fungus, not bacteria. Great video! Loved watching this.

[@alexgrover1456]

Will, the sour taste is a result of the natural bacteria that comes with the yeast.

[@Will-sh8kl]

@@alexgrover1456 yes the LAB. I was clarifying that yeast is a fungus because I've seen a few comments on YT that say that.

[@meanhe8702]

Thanks for this video, I was just telling my husband about this the other day. Anyone ever tell you you’re a fun-gi? 😆 p.s. the Hebrews ate unleavened bread at the time of Moses because they were commanded not to first of all, because they were to make haste to leave Egypt and therefore didn’t have time to allow the dough to rise. They were commanded to eat unleavened bread every year at Passover to commemorate when they were freed from slavery in Egypt.

[@hollyjoywoe]

i love the bread videos

[@cuteONE22]

I am Palestinian and my grandmother was born in a Palestinian village in 1940 and she told me that this is exactly what they used to make bread. They used to bake bread every day so they keep a piece of the dough aside for the next day's bread. And of course they used to make Arabic bread, now known as peta bread.

[@Josh-yu2tq]

This is a modern adaptation of how it was "probably" done back in the day - I brew beer and have become very familiar with wild yeast. Little buggers are everywhere. cooking.nytimes.com/recipes/11376-no-knead-bread - the sour taste comes from brettanomyces - a different strain of the traditional servomyces yeast found in modern day beer. It used to be considered a flaw in beer great enough to throw an entire batch out, but today is responsible for the new craze of "sour" beers. Beer & bread....the foundations of modern civilization. We wouldn't be here without them.

[@AnnaCMeyer]

Using environmental leavening is part of the French process of creating "pain levain"

[@crunchychips8123]

This is basically salt-rising bread. Much like with mouldy bread, the concern is less what was growing in your dough, and more their byproducts or waste products. You just have to hope heat breaks down whatever toxic byproducts the unknown bacteria and spores leave behind. Modern sourdough techniques are much safer, since we at least know which strains of yeast and lacto-bacteria we're growing. Trying salt-rising bread is fine, but living off of it is probably a bad idea.

[@cavetreasures5475]

Pure Beauty!

[@jhernandez891]

Love this upload

[@paladinash83]

Wow that was some awesome cooking sir, here in asia at that time period, rice is the staple food source not bread

[@lotstolearn5350]

Rice does not grow above a certain latitude so there has always been bread in northern Asia, from west to east.

[@katokhaelan4881]

Love you John

[@marks6663]

He has never taken a bite of anything he has ever made, and said, "Oh,god, that is good." I have a feeling he finds all the recipes just not up to modern taste buds. You can tell by his reaction each time that he is not too fond of what he just tasted.

[@Arcanefungus]

Thats really interesting. What goes into the flavour profile? Lactic acid most likely, propionic acid perhaps? And what other metabolic products add to the flavour? How was the microflora back in the day and how did that affect the flavour? Not to mention regional differences ant their impact on the flavour. Thats a whole field of research...

[@nicolecummins2607]

Do you sell those bread bowls? I couldn't find them on the Townsends website. I'd love to have one! I love baking sourdough :3

[@geneellis217]

Actually in the Cal Gold rush they would put the sour Dough starter by the feet of the home owners to keep it alive .Eugene Ellis Esq.

[@maggietaskila8606]

This is much like what we call artisan bread .

[@trondsi]

I have heard that some fruits like grapes, raisins, and berries have a lot of yeast on their surface. Perhaps you could dip some fruits in the water that you use to bake bread?

[@simonbecker748]

Bread was made to last and to be eaten as a filler with stews and soups. You all know how delicious fresh bread with butter is, it wouldn't last a minute

[@delanagracejohnson6282]

I love it ! 🙏🏽

[@myocdtv7935]

We call that sourdough bread. The amish make the best these days. Flour, sugar, h2o, and a potato in a crock. Cover with a tea towel, Stir daily.

[@awideman5981]

I would caution that if you are going to keep a feeder to not put it in a glass jar. I had one explode. I tightened the lid ever just so and POP! Huge mess. Enough force that I found a shard of glass in my sheetrock across the pantry.

[@hubpillz]

FINALLY.

[@yanitzaruiz5739]

Does anyone know the background music? It's most noticable at 6:22 I really like it. It makes the bread making sound home-y :)

[@theusher2893]

They sell albums on their website.

[@ke6gwf]

But, we all ask, where is the Nutmeg? There was supposed to be taste bud shattering nutmeg! Lol

[@stormqueen29]

I read an amusing anecdote today Jon, that made me think of you. A gentleman worked in the historic bakery of an 18th century village/town interactive re-enactment. Apparently, someone called the Health Department, because they were offering the historically made bread for sale to the guests. So the lady health inspector shows up and starts carrying on and on about all the health code violations, and the man is trying to explain where they are and what they do and how important authenticity is to the bakers and people who both live and work in the village and the guests. She finally relented but wanted to check the cooling shed, where they placed the hot loaves on shelves to cool before sale. Now as you should have guessed, like the bakery, the shed is just a stone building with a stone floor and no door, painted white inside and lined with rough wood planks covered with loaves of bread. And right in the middle of the shed, stood an escaped cow, busily licking all the bread. All the poor man could do was look at the inspector and say " Honestly ma'am, this NEVER happens." He didn't say what transpired afterwards, but can you imagine! Anyway, I thought you might get a laugh from the story.

[@oz_jones]

"Bread so good that even the cows can't stay away!"

[@shighfield]

Thank you! Great video!

[@bringingtolightnj9127]

"Don't eat bread when still warm, right out of the oven". Pass the butter.

[@pupplementarypupplements5804]

who tf has ever said this

[@bringingtolightnj9127]

Some people believe that. Of course he disagree as much as we do :)

[@thekingsdaughter4233]

You know what will happen if you eat bread right out of the oven, with butter? Stomach ache. Why? Because you can't stop, that's why. It's that good, you will eat and eat and... and when you feel full you are actually STUFFED to the max and will feel miserable. Listen to grandma. Don't eat bread while it's still warm! 😉😂

[@adammoore7059]

Exactly butter is good on bread

[@anjarasch8332]

@@thekingsdaughter4233 This warning stemms from times and areas, where bread was only baked once a week or even less frequent. So the bread had to last till the next baking day. If it was eaten warm and therefore too much of it right away you had none at the end of the week. And it actually meant you had nothing to eat for a day or so. If one baked small loaves (like in the video) every day it didn't really matter how fast they were eaten, because they were made only for that day.

[@LisaMarli]

Yep, rye sourdough is good stuff. To think it was the poor man's bread, now it is a gourmet bread.

[@akashanumberfive199]

Same goes for lobster and salmon. Lobester used to be prison food. Salmon was common food for the local gentry and chicken was for the upper classes. Who can afford to kill an egg layer? Only he. The man in the mansion

[@ArcadiyIvanov]

Same with oysters. In 19th century NYC oysters were poorman's food they were sold in street carts and you would never find them in expensive restaurants.

[@qualqui]

same happens with corn smut, the english and spanish looked down on this humble fungus that turns corn into rich in amino acids shrooms, now its regained a place in leading 5 star restaurants in my country, so next time any of you corn farmers see an "infected" ear of corn, don't shuck it into the trash, eat it, its so GOOD! :)

[@joshschneider9766]

Can we call it somethi mg other than corn fungus though sounds like a foot disease lolol

[@qualqui]

@@joshschneider9766 lol....yeah you're right about that. How about the aztec word for the stuff: huitlacoches(pronounced: wheat-la-coe-chez), Negritos(on its finished color) or maybe Mexican Truffles?

[@NS-pf2zc]

The dough bowl made me think of the viking tradition of using a special "magical" stirring spoon for their mead, batch after batch. We now realize it was inoculated with yeasts and bacteria. I love this type of cooking!!

[@Matthew-ir1ed]

i still use these spoons. i have one for my sourdough culture, and one for my brewing! they make great insurance policies just in case i lose the starter.

[@Willy_Tepes]

In Scandinavia we had "yeast sticks" to make beer. You used the yeast at the bottom of your mash container and smeared it onto a piece of wood with holes drilled into it. This was hung to dry until the next batch of beer was brewed.

[@JordanBeagle]

When magic is actually science!

[@katherinetutschek4757]

Ancient people had a lot of wisdom, just called it different things:) i could easily see myself thinking this particular stick or spoon was lucky or had special powers or was blessed somehow if it was the only one that could make good bread.

[@isaacgraff8288]

Believed to be the origin of Magic Wands. Yeah.... stirring spoons for mead.

[@rawnuhld]

This channel is the sweet escape from other KZbin channels

[@cyrene7784]

Incredibly true. I wish this video was two hours long. I want to hear Jon tell me all the things about bread.

[@christophermorin9036]

More peppery and nutmeggy than other KZbin channels, for sure, but I don't know about sweet. 😏

[@peteywheatstraw3583]

BE SURE TO SUBSCRIBE AND HIT THAT BELL ICON. THERES LINKS TO MY MERCHANDISE BELOW AS WELL AS LINKS TO MY PATREON.

[@Neonagi]

If you like this, you'll also enjoy Modern History TV. He focuses on Medieval topics from peasantry-duchy food to horseback riding techniques.

[@Fives_2011]

You certainly get into a different mindset here :)

[@jamesosirisb]

I've kept a sourdough starter for going on 2 years now. If it's well-cared for, it will live longer than I will. Starters are basically pets; I called mine Fluffy. It makes delicious bread.

[@hannayoung9657]

My wheat sourdough was Lola , but sadly she became drunkard and couldnt be saved and then I Professor Suris, which was rye dough but as I went on vacation it went to friend and stayed there. I am about to start another one.

[@jamesosirisb]

@@hannayoung9657 Sourdough starters are robust enough that you can dry them, in case you didn't know. You dry thin sheets of starter paste and store them in a cool dry area. Soak them in warm water, and you can revive a dead starter.

[@hannayoung9657]

@@jamesosirisb We tried and had the same problem . It could be the fungus or bacteria we got in it, but instead of doing nice bubbles it just made hooch and lots of it. It smelled like beer vomit. So I rather start a new one and hope it doesnt go wild.

[@QuantumPyrite_88.9]

My mothers side of the family has a sour dough starter which is supposed to be over 130 years old and has been passed from one family to another . It's a traditional wedding gift and a jar full was often kept in a well .

[@hannayoung9657]

@@QuantumPyrite_88.9 Yeah I have a friend that has very old sourdough, if I am lucky I am getting some this weekend. It also been passed down as wedding gift for as long as they can remember. It is even in a will from 1789, who got the sourdough.

[@michaelmorris440]

Mr Townsend your such a treat of a channel. The history,Your voice,Production value is not only great and informative but it gives off this ambience of comfy and relaxation I enjoy it very much thank you for your hard work and dedication you've put into this.

[@debatableanomaly2686]

🙌Amen🙌

[@janessamcraig]

No pun intended??!! Treat. 😄

[@thes.a.s.s.1361]

That he is. I’m happy I found his channel.

[@emccoy]

My mom's great aunt Gladys was a traditional farmers wife, who was considered such a good cook that the hired hands would take less than the going rate in the county for there work, because they got 2 meals made by her a day. And her bread was one of the highlights of her already good cooking. My mom even after almost 50 years still raves about her bread. And how amazed she was that her Great Aunt Gladys never used yeast or a starter. She just kneaded the dough and let it sit out in the kitchen and it would proof like bread should.

[@drpepper2519]

Hate to tell you, she must of been a bread witch.

[@winocmatthys6491]

Or had some sort of infection on her hands

[@terryt.1643]

There is yeast in the air of any kitchen that has been used. You can make starter by from flour and water. Often potato water was used and that made a more active starter.

[@fabiennemitchell2371]

If your mother's aunt's bread rose, she used a natural yeast (like sourdough starter) or leaven.0

[@k.h.6991]

It must have been a sort of sourdough. Perhaps she didn't clean the wooden utensils, like he says in the video. It would have been colonized by bacteria and yeast.

[@mcdudette]

I grew up poor in a rural area, and when I was a kid this is the kind of bread we often had. I guess it's still a thing for poor rural folk 😺.

[@-_-hi8964]

@@sojourneroftheland do you remember where you read that or maybe have a link I am very interested.

[@GabrielWarlock]

It's still a thing and, sometimes, a technological requirement. Sourdough bread popularity hasn't passed away, I'd dare to say it even grew in the last years

[@MK-us9bk]

@@sojourneroftheland I'm celiac, can you please let me know what uni, what study, or a link to where you read it and I'll chase it down myself

[@lemmonsinmyeyes]

@@sojourneroftheland well soaking wheat flour is how they get 'vital gluten' which is just the gluten part separated from the flour. So, there might be something to do with that but I too would like to see this university study

[@AnimatedStoriesWorldwide]

@@sojourneroftheland The hard way is almost always the better way, unless the time saved can be be used on something offsetting the loss with greater benefit.

[@doctorcatnip2551]

This is the hands down the best channel on KZbin. Wholesome, happy, no negativity. Thank you Townsend!

[@davestelling]

"Doctor Catnip," lol...

[@MollyWinter]

Now that yeast is flying off the shelves and we're in lockdown, I'm going to use this as a good excuse to try this recipe.

[@susanbonnewell8949]

I can't even get flour in any of my local stores... Crazy

[@stacyrussell460]

First it was hard to find flour of any kind (as well as sugar). Now flour is found easily yet yeast is not. This video found me at the right time.

[@PJDAltamirus0425]

Basically Townsends is teaching people how to eat decentally if they lose power.

[@infoanorexic]

One variant I tried was to make a starter with some flour, water, pinch of sugar and a bit of yeast that was left in a jar. Just a few grains that had stuck to the bottom or sides. Let stand in a clean jar for a day or two. Let it develop, feed it, refrigerate it. Wasn't as 'sour' as sour dough, but it wasn't the same as today's bread that was started with a full measure. No real concern it may grow something you didn't want. I managed to keep it going for over a year. Some would call that "being frugal." Others call it "being cheap."

[@boxelderinitiative3897]

@@infoanorexic I've done this to make mead before as well, good instructions

[@ethanireland939]

Considering how good you thought the bread was fresh out of the oven, they probably said it was bad for you so you wouldn't eat it all right away!

[@robertcowley-yamamoto4880]

It makes the loaf lose a lot of water in the form of steam and go stale faster, so I guess it is bad for you when you go have sad bread the next meal

[@Jejak_Pengangguran]

Cool name

[@purplealice]

Freshly baked bread was considered "bad for you" because it was soft and moist inside, which supposedly made it "hard to digest". The irresistable flavor of fresh bread made it likely that a person would eat too much of it at once, which *would* be hard to digest. (I have on occasion made up a batch of bread dough, baked a reasonable-sized baguette for myself, and called that dinner.)

[@katiearbuckle9017]

@@purplealice I don't blame you ...I would do that to Baguettes you break with like Garlic Butter prepped on them and just ate that.

[@nilespeterclemens8328]

@@robertcowley-yamamoto4880 we don’t want sad bread now do we

[@elizabethlundin3112]

Something interesting I found when studying sourdough in cold climates is that apparently many of the housewives took the dough to bed with them! They’d keep it under the covers and then bake it the next day, so the body heat would help it rise.

[@ratbagley]

Thus starting the yeast infection.

[@james0000]

@@ratbagley Funny, but in reality it was often the other way around. Sounds nasty.... but facts.

[@GarysBBQSupplies]

Oh boy! talk about sowing wild Oats!

[@saisarmayelemanchili2276]

I am doing research on this. What people of west used to eat before yeast ,baking soda and baking powder. Now I got the answer. I will definitely try it

[@Proletarian-ud8du]

Please don't. 🥺

[@cecilyerker]

Jon Townsend’s channel is a balm for my world-weary soul

[@Questionable_Talent]

We maintain a starter, and for less than $1 I can make a loaf they charge $5-8 for in store.

[@ElizaKnows]

I just started a starter, I just wanted to ask, how do you know that it is not going bad?

[@joeofloath]

@@ElizaKnows I've never seen a starter "go bad" unless it's been left un-fed for weeks and goes mouldy.

[@ElizaKnows]

@@joeofloath Oh good. I just did a bunch of research and I think my starter just isnt getting warm enough to really raise.

[@Questionable_Talent]

@@ElizaKnows we store ours above the stove, but have cooked it on accident. Lol

[@roefane2258]

Samantha Plant I’m having the same problem. I have moved it in between my toaster and coffee maker and if I start the stove or oven I move it next to it. Seems to be helping a little. As far as it changing colors, I read a story about a women who found a starter in her mothers fridge almost a year after her moms passing. It was apparently unrecognizable (black and dry) but the daughter fed it and stirred it up, and cooked with it a week later. We buy DRY yeast at the store, and since we are catching yeast in a starter, it should be very hardy. As long as it smells along the lines of a fruity vinegar or beer we seem to be ok.

[@HaraldHofer]

Here in Austria we still call it saur dough and we can buy this kind of bread in the bakery. It's even healthier than the standard yeast bread.

[@railsworld8367]

I love cooking out could you support me here?

[@metalheart16]

That's not right. The correct name is Sauerteig. Do you even speak German?

[@KairuHakubi]

I think he was trying to translate it for us. sauerteig literally means sour dough

[@sejemandhaha]

it isn't more healthy because made with it's sour dough. It's one part because usually sour dough bread is a less processed bread (doesn't have to be), and one part because letting your dough sit for several hours (8-20 or so) releases the minerals in the capsules of seed be used by the digestive system

[@KairuHakubi]

Quick, what's the "process" in question?

[@matthewmerritt6844]

Some of you may be interested in looking up recipes for salt risen (rising) bread. It's one of the oldest bread recipes of Appalachia made similar to this. I love having it toasted and smothered in butter.

[@christajennings3828]

As a kid, we called it "stinky feet" bread, because of the smell, but it was so delicious! I haven't made it in decades!

[@revmaillet]

a lot of families even today have a sour dough starter that you feed and use for daily bread

[@louiealbrecht1088]

Mine!

[@Questionable_Talent]

And mine

[@OutOfNamesToChoose]

I used to, but then I got lazy. RIP Starter 2017-2019. You deserved better for what you gave me, but I failed you.

[@SpiralBreeze]

My mama used to have one and my late husband kept one too before we moved. I’d keep one now but I don’t bake bread that often.

[@wowdanalise]

@@OutOfNamesToChoose If you have scraps, you can revive it. Starter also freezes very well and can be kept for years.

[@michaelbyrd2043]

That's how my grandmother made her bread I always wondered why she did it the way she did thank you so much now I know

[@PrivateUsername]

Kinda like the nordic "beer stick" used to stir wort. Each family had a different stick, and each family's beer had a different flavor.

[@alicelengauer8805]

Here in Germany is a tradition of a sour dough called "Hermann" (i dunno why it´s called that), which is passed on like some kind of chain letter. It is splitted, fed for multiplying the bacteria and used for baking the "Hermann Cake", a dense and moist cake often spiced with cinnamon. Very tasty. You give a part of the dough to a friend to keep the chain of cakes intact until everyone has a bubbling jar of Hermann in the kitchen XD

[@countryside_guy]

I've had that, it's amaaaaazing stuff. My late mum used to make it.

[@leal536]

I made a starter using an organic apple! It was started in an open jar so the natural yeast on the skin of the apple and the natural bacteria from the air made a sour starter. It was a tad bid sweeter than other sour dough starters but it worked well.

[@brittaneyl2968]

I did this too!