Cornbread ( 1830’s) Kitchen / Campfire Recipe

3 c.  stone ground corn meal 1 1/2    c.  white flour 1 T. sugar 2 t. baking soda 1/2 t.  salt 2 1/2 T. molasses  or  21/2  T. honey  or 11/4  T. of each  4 eggs 3 c.  buttermilk 3 T. lard 3  T. veg. [Read More]

Traditional Buckwheat (no knead)

3/4  cup buckwheat flour (3  1/2 oz) 1  cup unbleached all-purpose flour (5 oz) 2  cups whole wheat flour (9 oz) 2  1/4 t. granulated yeast 1  1/2 t. coarse salt 1/8  cup vital wheat gluten (2 T or .6 oz) 1  3/4 cups lukewarm [Read More]

Artisan Dutch Oven White Bread (no knead) Kitchen or Campfire

1  1/2 cups lukewarm water (approx. 100 degrees) 2  1/4 t. granulated yeast 2  1/4 t. coarse salt (.6 oz) 3  1/4 cups all-purpose white flour (16.3 oz) Using glass bowl or cup, dissolve yeast in lukewarm water.   Put flour in large  bowl, incorporate salt [Read More]

Homemade bread and indoor root cellar

Well, other than my crisis in the kitchen over bread making, yesterday and today have been good. You know, if you fail, it means that at least your doing something to progress yourself to do better. Now I finally figured my mistakes out and can [Read More]