Viking Food Guy

Recreating the food and drink of the Viking Age (and others)

Browsing Posts published in April, 2011

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Last night I tried my rendition of Ålandskt svartbröd without the modern ingredients.  The result came out looking like this I used Peter Reinhart’s method for whole grain breads, so I made a separate starter and soaker on Tuesday evening.  The soaker was whole grain wheat flour, salt, and filmjolk.  The starter was rye flour, […]

Projects

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Right now I’m planning on trying some new bread and dairy projects.  Last year I tried making some Ålandskt svartbröd, and just recently I found a reference to it having been described as sour “in the old days” as opposed to the sweet bread that is made today.  The modern version uses molasses and treacle, […]

Malt syrup?

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Vikings. Barley malt syrup as a sweetener. Discuss.

This weekend was An Tir‘s Culinary Symposium, which was a smashing success.  We had a great time geeking out with the other food nerds on subjects ranging far and wide.  I’m all fired up to work on more sausages and cheese for this year.  I’ve been a little concerned about curing/fermenting meat, and I think […]