Damper cooked in the Ashes of the Campfire

[MissPonderosa]

but...that looked like a rock :/

[Ub3rSk1llz]

@MissPonderosa looks like a rock but it takes fucking amazing. you will never know unless you try it.

[MissPonderosa]

@Ub3rSk1llz nah I have tried damper, but this one was way overcooked

[LifesxGoodZ]

he beats the damper.... now i know why his wife left him

[InAllFun]

Really like your video!

[kuntushi]

It should be mentioned that you can't use any beer. Most beers in Aus (and around the world) are pasteurised, killing the yeast. Nearly all craft brews won't be pasteurised though, which (thankfully) there are heaps of these days.

[C2lit]

yum.. nice charcoal for breakfast ;] i dont want aids plox

[mishybear]

woah! im new to this and so curious! im just a little confused... is their ash left on the bread when you eat it? do you taste the ash at all? wouldnt the ash bake into the crust while the dough's still soft? thanks for the video, i'd love to go to australia one day! XD

[diamtour]

@mishybear The dough forms a crust as it bakes, the excess ash is brushed off the crust when the dough is removed. Sure a tiny bit of the fine ash powder remains on the crust, but hey, charcoal is good for your teeth and ash aids digestion, we evolved over millions of years with ash in our diet. Enjoy!

[synal]

Great video!

[diamtour]

Thanks Kazdiman, love your site too!

[diamtour]

Thanks Kazdiman, love your site too!

[Kezdiman]

Great video Andrew, your enthusiasm for camp cooking really comes across.

[HunterTOMB]

I recently bought a small cast iron camp oven and was after how to cook damper in that but still i thought this was good

[malayrojak]

@diamtour

Thanks for uploading this mate. Been looking around for a recipe like this for a while now. Looks great!

Cheers

[lokkk100]

i am not going to eat this

[tkub4t]

@lokkk100 i agree ashes on bread? heard of butter on bread but ashes? shit man those aussies for fuks sakes typical, maoris cover there food when it goes into the ground

[JetJockey87]

Ahh great an outback video of Damper, a lot of the other ones on here are being cooked in ovens and all sorts of nonsense... Now i just need to figure out a way of doing all that whilst on the hiking trail and I'll be set... If I do manage it I'll make a video response for you :-)

[diamtour]

Coopers Pale Ale is excellent, as is Coopers Sparkling Ale. The one I used in the clip was Fargher Lager, which is brewed in Burra South Australia and named after Ross and Jane Fargher who are the proprietors of Nilpinna Station and the Prairie Hotel at Parachilna in the Flinders Ranges

[p35neo2]

coopers pale ale would work well

[diamtour]

Hi seatedcrab, so long as you use non toxic timber, follow the way I did it in so far as placing the damper on white ash not red coals, it works brilliantly and the crust of the dough keeps the ash out, so the flavor is predominately delicious bread with an ever so slight smoke, like from a wood oven. The beauty of this technique is you get a lovely moist crumb and a firm crust - good luck!!

[seatedcrab]

this is great ...i didnt know you can cook damper straight on the hot coal..how does the ash taste?

[campfiresinger]

Geez mate, that brought tears to my eyes when you wasted that bottle of beer...hope it wasn't your last one !

[diamtour]

@campfiresinger Now do you really think an old bushy would be out in the mulga with an empty esky???????

[campfiresinger]

@diamtour just a routine check bro...

[CoolBigWillieStyles]

I thought damper had no yeast.

[diamtour]

Hi Cool Big Willie,

Yeast is a rising agent, as is leaven and bicarb soda - which is commonly used for damper. There are no rules saying Damper must be unleavened. It does work unleavened, but is infinitely more flavoursome risen. Cheers, Andrew

[diamtour]

Hey Blueboi05 - not at all overcooked, I suspect the quality of damper on your school trip might not be that with which one benchmarks all others! All the best. lol

[blueboi05]

ehh...did he overcook it? I remember a school trip where we made bush damper, and it didn't look like that.

[PrincessSupersam]

mmmmm.. delicious ash

[Geebanga718]

looks over cooked....why cook it till it's hard? why not cover the bread in leaves or something?

[theliberator1]

damper was the australian equivilant of hard-tack a sort of soda bread used on the trail. it was meant to keep for days without going stale or mouldy.

most aussie leaves that are big enough to wrap decent portions of bread in are poisinous.

see there is a logic to everything. :)

[diamtour]

Not at all overcooked - the crust is delicious. The ash would burn any leaves. If you want a clean looking loaf, use a tin or bake it inside an oven. I think the crust is the best bit

[Tijuanakid1]

wow it looks amazing i have to try this with my dad

[rawimpact]

WTF do you taste the burnt coal/ashes?

[diamtour]

Thanks Gypsyturbo1 - Sure does taste good, glad you are enjoying the vids!

[gypsyturbo1]

Finally i have found someone on youtube that does proper bush cooking well done mate. P.s you could also try self raising flour pinch salt and skim milk sounds shit but tastes really good.