I am currently reading an Austrian folk tale where it is mentioned that people in a particular region only baked #bread "a few times each year", and thus the bread tended to be very hard when they ate it.
This was all done in the time before modern artificial food preservatives (the tale was published in the 19th century), but nevertheless it strikes me as realistic. Their usual bread was likely sourdough bread with a lot of rye flour, and baked until it had a very thick crust - and such bread can last for a _very_ long time without going bad if stored properly.
Jürgen Hubert /
npub1rk…hfs6z
2024-10-21 07:35:53
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npub1rksfdphdnkhg6eu56fs5ntg26a2yrc8ra3gagllshhwrx7t2l0ss7hfs6zPublished at
2024-10-21 07:35:53Event JSON
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