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Panis Quadratus: Ancient Bread of Pompeii – Breadtopia

#bread #classics | Experimental archaeologist Farrell Monaco is an expert on panis quadratus, and her research was recently featured in Popular Science. In Monaco’s award-winning blog, Tavola Mediterranea, she has written on this bread in depth and also explored fascinating ancient sourdough leavens; e.g. starter made from beans and dried blocks of starter that seem as predictable as instant yeast is today.

1 year ago | View Shared by tei

Sourdough Sandwich Bread with Pre-cooked Flour | The Perfect Loaf

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4 years ago | View Shared by tei

Maintaining a smaller sourdough starter | King Arthur Flour

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4 years ago | View Shared by tei

The Pineapple Juice Solution, Part 2 | The Fresh Loaf

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4 years ago | View Shared by tei

Bread Machine Kalamata Olive Bread Recipe

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