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  • I have a relevant historical question that I hope some one here can answer. When we talk about breads whole grain flour and white flour make two very different products. Which type would be available to an 18th century baker? Also, was baking powder and soda available during the time period. When I build one of these I will be looking for the most authentic experience possible.

    Thanks for your help in advance! Love your videos. Very informative.

  • @b26maurader Flour, many grades or levels of flour were available, course darker for the poor and whiter flour for the rich. As for baking powder - There are some late 18th century references to pearl ash or spirits of hartshorn, as a leavening, but baking powder and baking soda as we know it are definitely 19th century.

  • Thank you soooooooo much for this, I am trying to get to where you are.

  • Have you read the book "Red dawn at Lexington" by chance?

  • I noticed that you're door has a gap at the top. Is that on purpose to let some heat escape or is it because its not that important so a gap is ok? Love the videos! Thanks for uploading them! :)

  • @buyerofsorts The door did have a bit of a gap at the top that didn't seem to hurt much. I have since added sheet metal to the inside of it to protect it from the heat and it extends a bit at the top and fills the gap.

  • hi. great vid. May I ask what camera you shot this on? thanks

  • Excellent work. Glad you covered the baking progression to work through the oven cool down stages.

  • @MedManTheBrave All of our recent videos are shot on a Canon T2i.

  • awesome vids. i'm an old soul myself and these kind of productions really speak to me. like i've always said, my personal motto, "remember the old ways." thank you for sharing this wonderful information. keep it up.

  • @WCherokeeW Agreeded, the old ways are the best ways.

  • great second part  this series was right on. loved the videos keep them coming!!!

  • love it, look good, nice job .more cooking series. maybe dutch oven

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