Grains, Bread & Preservation
Bread and preservation are the quiet foundations of every cuisine. Rediscover ancient and African grains, the sourdough wisdom of the 19th century, and the old-world arts of salting, smoking, fermenting and pickling that both kept food and made it delicious.
Frequently asked questions
- What are ancient grains?
- Ancient grains are cereals little changed by modern breeding — emmer, einkorn, spelt, barley, and African grains like fonio and teff. They carry older flavours and often suit traditional breads better than modern wheat.
- How did people keep food before refrigeration?
- By drying, salting, smoking, fermenting, potting under fat and burying in cool earth. Each method changed the flavour as much as it preserved — sauerkraut, cured hams and aged cheeses are preservation turned into cuisine.
- What can 1800s sourdough teach a modern baker?
- Nineteenth-century bakers kept bread alive with nothing but flour, water, salt and a wild starter — a reminder that time and a healthy culture, not commercial yeast, do the real work of a good loaf.