Based on a conversation with @Tarnport i decided to bake a Roman style bread with the lees from my last batch of cider.
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Based on a conversation with @Tarnport i decided to bake a Roman style bread with the lees from my last batch of cider. I expect it to be extremely dense!
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Based on a conversation with @Tarnport i decided to bake a Roman style bread with the lees from my last batch of cider. I expect it to be extremely dense!
@CarstenBoll that's gorgeous! Museum quality Roman baking right there. Salvé!
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@CarstenBoll that's gorgeous! Museum quality Roman baking right there. Salvé!
@Tarnport it's unbaked, in case it fools you, I hope it'll leaven a bit more. It's 100% wholegrain wheat and spelt, given that the Romans didn't have any alternative....
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@Tarnport it's unbaked, in case it fools you, I hope it'll leaven a bit more. It's 100% wholegrain wheat and spelt, given that the Romans didn't have any alternative....
@CarstenBoll I've seen those latrines. Industrial!
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Based on a conversation with @Tarnport i decided to bake a Roman style bread with the lees from my last batch of cider. I expect it to be extremely dense!
@Tarnport out of the oven, looks and feels like a rye bread - which I guess is appropriate for bread baked in a communal oven, must have been workers or slaves who did that.
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@Tarnport out of the oven, looks and feels like a rye bread - which I guess is appropriate for bread baked in a communal oven, must have been workers or slaves who did that.
@CarstenBoll it's magnificent!! Bravo.
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@Tarnport out of the oven, looks and feels like a rye bread - which I guess is appropriate for bread baked in a communal oven, must have been workers or slaves who did that.
@CarstenBoll @Tarnport Looks great!
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@CarstenBoll it's magnificent!! Bravo.
@Tarnport aw, you're magnificent
people seem to enjoy Roman cooking, next time I cook something from Apicius* I'll post it here. *Apicius is a 100 CE cook book for professional chefs which survived in manuscript form, and I occasionally cook stuff from it. It's full of proto-dishes from what is now the Mediterranean kitchen without all the american veggies.
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@Tarnport aw, you're magnificent
people seem to enjoy Roman cooking, next time I cook something from Apicius* I'll post it here. *Apicius is a 100 CE cook book for professional chefs which survived in manuscript form, and I occasionally cook stuff from it. It's full of proto-dishes from what is now the Mediterranean kitchen without all the american veggies.
@CarstenBoll meanwhile I've been reading about Roman parasites and why public health dropped to its lowest point all millennium at the height of the Empire and it may be that their fish sauce wasn't quite as fermented as we thought!
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