How To make Dad's Saxon Yeast
4 ounces hops
4 quarts water
4 pounds rye flour
8 pounds barley flour
6 ounces active dry yeast
OR baker's yeast :
OR 3 cups starter
Boil hops in water for 30 minutes. Strain into a large mixing bowl and set asid e until the mixture has cooled to warm. Add rye flour or rye meal to the mixtur e, mix well, then add yeast and mix thoroughly. Place the mixture in a moderate ly warm room to stand overnight; the following morning should find this mass in a state of fermentation.
Add the barley flour to the fermented mixtrue. Mix to form a dough. Roll out an d cut into thin disks. Dry in the open air, away from the sun, and break into s mall pieces for immediate use, remembering that 1 tablespoon equals 1 cake or p ackage of yeast.
To preserve the yeast, follow this process: Crumble the disks and thoroughly dr y them (on absorbent paper away from the sun). Then package in moderately air-t ight containers for long-time preservation in a cool place. (Do not freeze.)
When adding the yeast to hops-rye mixture, mix the yeast in a small portion of the mixed flours, then add that to the rest of the hops-rye mixture. Hops are o btainable at your favorite druggist or wholesale drug house. Yeast is found in the grocery store or bakery. Various flours are stocked in health food stores.
How To make Dad's Saxon Yeast's Videos
Making 4000 year old Ancient Sumerian (Mesopotamian) beer
Visit for more history, including the history of this experiment!
1. Pour 500g unmalted barley into a jug and cover with water. Leave for 24 hours.
2. Squash 500g grapes in a bowl and add 400ml of water. Place into a sterilised bottle and cover with a balloon. Alternatively, crush 200g of pitted dates into a sterilised bottle and add 400ml of water before covering with a balloon.
3. After 24 hours, rinse your grain in a sieve. Place it back into the jug but don’t cover it with water. Continue to rinse it off every 12 hours.
4. After a few days it will have begun to sprout. When the sprouts are about 1 cm long, place the sprouted grains onto a baking tray and bake at 100 degrees C for 1 hour.
5. When the grains have been malted, crush them in a mortar and pestle (or a food processor if you’re not stuck in the dark ages like me.)
6. Split your ground grains into two even halves. Add crushed spices (I used cardamom, cumin and coriander seeds) and a cup of water to one half. Mold into biscuits and bake at 160 degrees C for an hour or so, or until they are very hard.
7. Take the biscuits out of the oven and crush them up into a bowl. Add 1 l of water to the bowl and leave to sit for 1 or 2 hours.
8. Add 1 l of water to the other half of the grains and cook on a low heat until it reaches 65 degrees C. Keep it as close to this temperature as you can for 1 hour.
9. After this time, combine both mashes into one pan (gunk and all) and allow to cool to 35 degrees C.
10. Once the mash has cooled, tip in your (hopefully successful) grape/date wine.
11. Give it all a bit of a mix, then sieve out the gunk and allow the beer to drain into a bowl. Leave it for 24 – 36 hours and then drink.
Let’s Make Lembas Bread!
In preparation for @PMeredithAuthor ‘s six-night watch-a-long of Extended LotR, let’s make some Lembas Bread on Thursday afternoon.
Friday MArch 3rd Watch-A-Long:
Ingredients:
* 1 ¾ cup flour
* 1 cup warm water 90°F – 110°F
* 2 teaspoons sugar
* 1 packet active rise yeast
* 2 teaspoons fine salt
* 1 teaspoon Italian seasoning + more for topping, to taste
* 3 tablespoons olive oil for baking
* 3 tablespoons olive oil for topping
* 2 teaspoons Fleur de Sel or flaky salt, for topping, optional
* spray cooking oil optional
BUTTER RECIPE (OPTIONAL)
* 2 pints heavy cream
* 1 teaspoon fine salt
INSTRUCTIONS
* In the bowl of a stand mixer, whisk together the water and sugar then sprinkle the yeast over the surface of the warm water and let develop for 15 minutes, or until the surface of the water is frothy and doubled in size.
* In a separate bowl, whisk together the flour, salt and seasoning. Slowly add the dry ingredients to the bowl of the stand mixer on medium speed. Continue to stir until a thick, sticky dough forms – about 10 minutes. Cover and let the dough rest 15 minutes.
* Meanwhile, grease a baking sheet with olive oil then spray with cooking oil to help give the bread a crispy bottom. Pour the dough onto the baking sheet. DO NOT ROLL OR KNEAD THE DOUGH
* Drizzle olive oil over the top of the dough. Use your fingertips to press through the dough to make divots. Gently tip the pan from side to side to help it reach almost all the way to the corners (it shouldn't fill the pan completely but should reach about 1/2 inch from the edges all the way around).
* Cover with plastic wrap greased with cooking spray. Let the dough rise in a warm spot until doubled in size – if your house is on the cooler side, this can take 90 minutes or longer.
* Preheat the oven to 375°F. Sprinkle additional Italian seasoning on top as desired. Bake for 20-30 minutes, checking every 5 minutes after the 20 minute mark, until the focaccia is puffed up and baked through. The bread should be pale but golden brown around the edges. It will be ready when it is pulling away from the edges of the pan
* Let the bread cool on the pan on a cooling rack for 30 minutes. Then lift the bread from the pan and finish cooling on the rack.
* Finish the bread with the Fleur de Sel mixed with Italian seasoning to create a salt from the Shire. Spread on homemade butter, jam and more! Enjoy with your best mate after a long journey to toss a ring in to a volcano.
For Butter (optional):
* Use a food processor to blend the heavy cream and salt until the cream begins to split. Drain the liquid every 5-10 seconds until a smooth, creamy butter forms. Season with salt to taste.
Povestea Hencleșului Săsesc
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Ingrediente ''2 mese'' (24 bucăți)
Pentru aluat:
Făină '000' 6 kg
Lapte călduț aproximativ 3 litri
Zahăr 2 mâini
Sare 1 mână
Unt topit o cupă de un sfert (250ml)
Drojdie proaspătă un cub de 25 grame
Coaja rasă de la 2 lămâi
Aproximativ 300 ml untură topită pentru împăturirea aluatului
Stratul de ouă:
Ouă 40
Într-o cupă de 1 litru: 700 ml untură porc + 300 ml unt (topit/fierbinte)
Se folosesc 2 cupe din mixul de grăsime, pentru că sunt 2 porții/2 mese
Praf de copt 2 plicuri (presărat după coagularea ouălor)
La servire se poate presăra cu zahăr pudră.
0:00 Introducere
1:24 Formarea aluatului
9:35 Pregătirea crustei de ou
12:40 Pregătirea cuptorului cu lemne
16:14 Porționarea și coacerea hencleșului
19:42 Degustarea
Saturday morning Isopod maintenance with Paisley and an update on some of our most prolific Isopods
Every Saturday morning when Miss Paisley wakes up her and her Dad go downstairs and do the weekly maintenance on all the Isopods. Todays video is a highlight reel of our most prolific Isopod species.
Thanks for watching.
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What?? India owes reparations back to Britain?
#Reparations #colonialism #Elizabeth #TuckerCarlson #AnnCoulter #indicvoices
Britain made India wealthy? Britain made India civilized? Did these semi-educated elites ever read world history?
Anglo Saxon Spread Flatbreads and Tasting
Year 4 - Design Technology - Food
'Anglo-Saxon Spread' Designing and making foods for an Anglo Saxon reenactment. Part 3 -Making flatbreads and tasting with, butter and cheese made in the previous lesson and other Anglo-Saxon flavourings.