Going Back in Time – The History of Bread
Today, if you want delicious bread you can go to a grocery store, bakery or if you have the know-how, make some of your own in one of the best bread makers. This obviously hasn’t always been the case. While today it’s readily available, bread hasn’t always been and has been on a road before it became a dietary staple for people across the globe. If you’re interested in the history of the grain, enjoy.
The dawn of man and the utility of grain
At some point in the history of early man, grain was discovered and its ease of storage made it ideal for survival. It’s believed that grain played a role in the discovery of agriculture and from that point became intertwined with the human diet to modern day. It wasn’t long before grain and water mixtures became a common source of sustenance where available. The next step was learning to refine the grain and this was innovated around 800 B.C. by the Mesopotamians. Once humanity learned to cook on flat stones, the invention of flatbread was to change the diet.
Flatbread became popular due to the simplicity of production, ease of storage and ability to not waste quickly. It was so popular that the Greeks adopted it and brought it back with them, helping the food to spread through Europe. Ancient Rome used grain and later bread for their rations in their welfare state.
As breading techniques developed people, likely by accident discovered that yeast would cause bread to rise. The saved yeast from prior batches was reused in the next in a technique still used today to make sourdough bread.
A countries culinary taste and local availability of ingredients often dictated the direction of their creativity causing darker or lighter bread. As techniques continued to pass from country to country, new types of bread, beers created from bread, bread created using beer foam and even bread developed from wine where beer wasn’t available were innovated.
In early Europe, bread was what got people through the dark ages. They were often made in the manors of the local Lords and given to the people in rations like Rome. The rarity of lighter loaves of bread made them scarce and almost exclusively available to those of nobility, an irony considering that today it’s reversed as darker types of bread are considered to have greater nutritional value.
Make your own
If you do decide you want to bake your very own loaf of bread check in at a local home improvement store and look around for slate tiling. Environment permitting you also just walk outside and pick up a big flat rock. Assuming you know where a fire pit is, just it up and let the flames die down until you have a series of hot glowing coals and no flame. Site your giant rock or newly purchased slate on top of the coals and head to the kitchen.
Mix 3 cups of your chosen grain with roughly a cup of water and mix that into a paste. Take your dough and shape it into about one-inch thick pieces. Prep you rock or slack with butter, oil or grease of your choice before dropping the dough on your it, wait five minutes and turn them over. Wait 5-10 minutes, while checking to see if it’s to your liking before removing it and testing it out after you let it cool. It may not be the best bread you’ve ever tasted, but that isn’t what you were going for.http://laguarida.org/going-back-in-time-the-history-of-bread/http://laguarida.org/wp-content/uploads/2017/10/The-History-of-Bread.jpghttp://laguarida.org/wp-content/uploads/2017/10/The-History-of-Bread-300x300.jpgKitchen