Hello everyone. Im very pleased to have found this group. In the 50s, I was fascinated watching my grandmother bake bread, and loved the taste -- or maybe it was the love in it. In the 70s I began learning to bake my own, from books and trial and error. As my culinary tastes expanded, I began to explore ethnic breads, as well -- which lead to sourdough, harvesting wild yeasts, and historic breads. I hope to build an outdoor wood-fired oven this summer. This bread was made using a recipe from ancient Greece, found in The Complete Greek Cookbook, by Theresa Yianilos, in which she explores the historic and cultural aspect of many of the recipes, which makes the cookbook a fascinating read. While I have not authenticated the source, she attributes this bread, made of half barley and half wheat flours, to a 3rd century work on cookery by Athenaeus.
Posted on: Thu, 15 Jan 2015 22:12:52 +0000
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