8 oz Ground wholemeal flour 8 oz Rye or barley flour 1 t Salt 8 fl Lukewarm water* *You may need as much as 12 fl total.
Blend the flours together with the salt. Mix in sufficient water to bind together into a dough :
the quantity will depend on the types of flour used. -- Beat until dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly. Heat the bakestone over a moderate heat and grease it. Divide the dough into four and roll one quarter out into a round as thin as possible. Using a plate about 8 inches wide, trim the edges into a neat circle. Prick all over to prevent the dough bubbling while cooking. ~- Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored. Then turn and cook the other side. Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. -- Cool on a wire tray. When cold, store in an airtight container. (Danish-butter-cookie containers, the big ones, are good for this.)
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Richard Schweitzer & Sarah Scroggie - Dark Ages Recreation Company (Canada)
In a culture where pottery was relatively rare and metal was expensive, soapstone was a common material for Norse cookware. Soapstone was readily accessible, relatively easy to work with, cheap, durable, and it retained the heat well. Even today, you can still purchase stoves with soapstone cooking surfaces. This was an important item of manufacture and was traded widely. Norse soapstone pots varied greatly in size and shape. Do the different shapes reflect regional variations in manufacture, differences in purpose or usage, or are they an indication of different cooking styles? To examine this, a number of pots, representing a range of finds, were constructed and then handed over to the cooks to experiment with. The soot patterns were then examined for comparison. By understanding the advantages and disadvantages of the various styles of soapstone pots, contextual insights can be made into the technological choices made by the Norse and possibly lead to better understanding of Norse cooking techniques. This session will document the results of use and suggest experiments that can be pursued to generate additional insights. #EXARC #ExperimentalArchaeology #EAC12
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