Category: The Townsends

Making Bread from ‘Barm’

We have an unusual episode today featuring three very special guests! The talented folks at Genesee Country Village & Museum in Mumford, NY, demonstrate for us the early 19th-century process of making bread using barm, or yeast, from the local brewery. GCV&M is a premiere historic site that we can't recommend enough.

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18th Century Cornbread

As the population in western Europe exploded during the latter half of the 1700's, wheat became an important export commodity for the mid-Atlantic colonies. It was a natural progression for "Indian corn," a grain native to the Americas, to fill the dietary gap for colonists. This was especially true for the rural folk and labor classes.

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