The Art of Making Bread - Hy-Vee

The Art of Making Bread in the Stone Age | Rachel Laudan

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

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  • I really like to make jams and jellies. The thing is we don’t eat a ton of jams in our house. Two adults with no kids living at home means we don’t go through much by ourselves. Still I can’t seem to curb the desire to turn homegrown or foraged items into tasty fruit spreads. Those jewel-toned jars do make amazing gifts however. Over the years, I’ve perfected the art of making bread and jam gift baskets.

    I really like to make jams and jellies. The thing is we don’t eat a ton of jams in our house. Two adults with no kids living at home means we don’t go through much by ourselves. Still I can’t seem to curb the desire to turn homegrown or foraged items into tasty fruit spreads. Those jewel-toned jars do make amazing gifts however. Over the years, I’ve perfected the art of making bread and jam gift baskets.

  • Learn the classic art of making bread while enjoying the warmth and southern hospitality of the West Ladies. An encouraging picture of a family joyfully working together, the Art of Breadmaking is packed with expert advice, practical tips, and recipes sure to enrich your family.

    Learn the classic art of making bread while enjoying the warmth and southern hospitality of the West Ladies. An encouraging picture of a family joyfully working together, the Art of Breadmaking is packed with expert advice, practical tips, and recipes sure to enrich your family.

  • And of course “The Art of Making Bread in the Stone Age” is pretty hopeless as a depiction of bread making. Although the grindstone with a skin spread underneath it is plausible, flour does not flow off the end in the way shown by the artist. It gets worse with the dough and the baking. The figure in the foreground, probably male, pours out dough to make thick pancakes or flatbreads when in fact if the dough could be poured, it would not make piles of flatbreads. And skewering them on a long stick and waving them over a fire as if making toast would not have cooked them through. Flatbreads would have been baked directly on the embers, in the ash, or on a bakestone heated in the fire.

The Art of Making Bread | Get It Write

Harrington’s Kitchen provides hands on baking classes and cookery courses for those interested in discovering the art of making bread and the fundamentals of cooking through to fine dining.