Some thoughts today:
Stats
I was browsing my stats. I never realized how popular my Roman Legion Cooking project I did for AT War was. It seems that that is the most viewed page, and the biggest reason people come to this blog. Followed closely by my bread experiments.
Norse Bread
I’ve been planning some more experiments with the bread. I’m thinking that since the mead barm bread went so well I might try to expand on that. A friend of mine did a project on Norse Bread, and it brought up some great ideas. I could use the resarch into norse bread and the types of grains that were found in it, particularly in the Birka find, and make a mead barm bread with the proper grains. I’m not sure if they would use mead barm or beer barm to leaven it, but since both would be readily available it would make sense. My no research suspicion is that they would use mead barm, as it would impart a light sweetness to the bread. Based on the types of norse bread I’ve read about I’d assume that they would go stale about a day after baking, so they would likely be eaten fresh and hot. Perhaps a lightly leavened pan bread…. Much research is required here.