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Hi all, excellent book FREE for Kindle right now!

Easy Ancient Celtic, Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast

Long before you could buy refined yeast packets in grocery and homebrew stores, people found ways to harvest wild yeast in order to make their bread rise. After all, fluffy bread is tasty bread. You too can make bread just like the ancient Celts, Gauls, and Romans. It’s surprisingly easy and surprisingly tasty. If if you love baking, this is a good way to mix things up while also doing a bit of armchair archaeology. Remember to wear your fedora and whip.

If you're allergic to yeast or have a yeast intolerance, these are sadly not the recipes for you. Instead of going to the grocery store to pick up a packet of yeast, the ancient Celts, Gauls and Romans had techniques for harnessing wild yeast. If you need to avoid any form of yeast due to an allergy or intolerance, look into quick breads which use baking powder and baking soda to rise. It may not look or act like it, but wild yeast is still yeast.

Bring a sense of adventure into your kitchen. Edible History introduces you to the ancient techniques to produce Celtic leaven, Gallic beer risen bread, and Roman sourdough. You can easily make these ancient breads at home. This book helps you indulge in some tasty time travel without leaving your own kitchen. You'll respect ancient people's cleverness while also enjoying flavors few people get to enjoy in our modern, Wonder Bread world.
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