Alex has been delving into the world of WWI Bread, trying to get as many details and information about how they were made and what went into them, as she cans. On top of the extraction rates increase throughout the period: 1916 at 76% 1917 at 81% 1918 at 92% It would seem that the incorporation … Continue reading Potato bread experiments
As part of the Residency programme, Alex will be running 4 bread baking workshops. She wants to have a fluffy, easy and cheap recipe, with everyday ingredients, to get people inspired with making bread. For this she wanted to develop a white loaf made with plain flour that is light and fluffy. However, past experimentation … Continue reading Baking bread with pastry flour
Today Alex got her hands floured and ready to experiment with another recipe from the WWI period, this time from The Great War Cook Book by May Byron. Trying to replicate in some way the Government Regulated flour from the time, for this recipe was used a mix of strong wholemeal wheat with strong white wheat flours, potato flour and … Continue reading Oatmeal bread
Picked up from the post today! Time to crack on with the research on WWI bread and other recipes.
As part of the preparation for the residency, Alex needs to learn and try out as many WWI bread recipes as she can find! This first attempt was for a dough incorporating mash potatoes.