How Victorians baked perfect bread by making their own yeast at home from scratch. 15 Victorian bread baking secrets that are still useful today!
The Victorians usually made their own yeast at home from scratch, even if commercial yeast was already available. However, the Victorians believed that wild yeast bread from scratch was better, healthier, more digestible and more flavorful. So they made their own yeast at home with hops, potatoes, flour, peas or grapes. Over the years, I’ve tried different spontaneously fermented bread recipes from the Victorian era: Some failed and some turned out delicious! Continue reading 15 Victorian Bread Baking Secrets – Perfect Bread With Wild Yeast From Scratch
Bake ancient Roman grape must bread with only 3 ingredients! This wild yeast bread with grape yeast water is so easy to make and so delicious!
Grape must bread is an ancient wild yeast bread recipe: Pliny published it in Naturalis Historia in 77 AD! 😀 Because the Romans didn’t have commercial yeast back then they usually made used must or fresh wine to make their own yeast from scratch. Continue reading Ancient Grape Must Bread With Grape Yeast Water
Make delicious wild yeast bread with hops yeast water starter from scratch!
The Victorians usually made their own yeast at home from scratch, even if commercial yeast was already available back then. But they preferred bread with homemade yeast because it was more flavorful and healthier.
In the Victorian era, homemade yeast from scratch usually contained hops. Just like beer, hops yeast bread tastes bitter because of the hops. This bitter taste is unusual in bread but not in an unpleasant way. And besides the bitter taste, hops yeast bread is also very moist compared to other wild yeast breads. Continue reading Hops Yeast Starter – Victorian Wild Yeast Bread
In the Victorian era, Graham bread was promoted as healthy bread. Graham bread is named after Sylvester Graham, a minister and dietary reformer. Victorians preferred white bread, whereas whole-wheat bread was considered rural and therefore inferior. Graham, however, argued that white bread is unhealthy because it was usually made from bleached whole-wheat flour at the time. No wonder that he propagated Graham bread as healthier than faux white bread that is loaded with toxic chemicals! Continue reading Victorian Graham Bread – No Yeast & Vegan
This old-fashioned salt rising bread has a mild taste. Unlike other salt rising bread recipes it has absolutely no cheese taste! And although it’s made from scratch, it’s quick to make: the bread is ready in just 7 hours! The Victorian salt rising bread is even allergy-friendly because it’s dairy-free, yeast-free, nut-free and vegan!
‘Salt-rising, or rather milk-rising bread[…] looks finer, tastes better, and is more healthy, beside being less work about making it than the common yeast bread. […] This bread if made aright, is white, moist, tender, [and] sweet’ (The Ohio Cultivator, 1859, p. 223).
The recipe for this salt rising bread is actually from the Victorian era, from 1859 to be precise! If you follow my blog, you know that I’m trying out old recipes from time to time: Victorian recipes, Edwardian recipes, Depression era recipes and sometimes even medieval recipes! And making this Victorian salt rising bread was on my list for a long time and now I finally made it!
The Victorian salt rising bread is the sixth recipe in my series about historical bread recipes without commercial yeast. Continue reading Victorian Salt Rising Bread – No-Yeast & Vegan
This 2-ingredient sprouted sourdough bread from scratch is made without flour! Yes, you read that right! You’ll only need grains and water for the sprouted sourdough bread!
After reading about bread history – wild yeast bread, fermented grain drinks, flatbread and sourdough bread – I was interested in trying to make sourdough bread with just grains and water. This sprouted sourdough bread is basically a baked soured grain porridge just like a prehistoric human might have made it.
I couldn’t find a recipe for sprouted sourdough bread made with just grains and water – without yeast and flour – so I came up with this recipe. While the prehistoric human would have used two stones or a mortar to crush the grains I used a blender! 😉 Continue reading Sprouted Sourdough Bread From Scratch – No Flour & No Yeast!
You can make homemade pizza from scratch in 30 minutes with homemade pizza dough! It’s almost faster than a pizza delivery! 😉 This homemade pizza is dairy-free and you can make it vegan if you leave out the bacon.
This homemade pizza from scratch is so delicious, healthy and fast to make. Top the pizza with whatever you have on hand! If you’re pressed for time or just hungry this is the recipe for you! Continue reading Homemade Pizza From Scratch In 30 Minutes!
Lebkuchen have been made in Nuremberg since medieval times. This recipe for Nürnberger Lebkuchen (Nuremberg Lebkuchen) is from 1553! Isn’t that awesome? 😀 Continue reading Medieval Gingerbread – Nürnberger Lebkuchen Recipe
I tried out another one of the historical bread recipes which are made without commercial yeast. This time I made the ‘Turkish Pea Yeast’ of 1819. It’s a recipe for bread which is naturally leavened with pea starter. Even today, bread is naturally leavened with yeast-free chickpea starters: In Greece chickpea leavened bread is called eftazymo, in Cyprus arkatena and in Turkey it’s called nohutlu ekmek. And here are two more recipe for chickpea leavened bread: chickpea yeast bread and arkatenio or eftazymo recipe. Continue reading Chickpea Leavened Bread Without Commercial Yeast
Tsoureki is a traditional Greek Easter bread which is decorated with red eggs. The red eggs are usually dyed with artificial dyes. But the red color stains the bread while baking, therefore I dyed the eggs naturally with onion skins which are safe to eat. Continue reading Greek Easter Bread With Naturally Dyed Eggs