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) ( ( 3 ) ( Recipes / Sourdough Breads. 13 Leave in the fridge, covered, overnight. ) 14 2 ( ) 16

9 Horse Bread When the grain harvests failed, or in times of famine, poor people made bread by grinding up the dried peas which were usually fed to horses.

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13 ) ( ( ) 12 ) ) Some odd but delicious and healthy ingredients with a long fermenting sourdough crumb make a history lesson you can REALLY chew on!

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( ) The bread this pea flour made was dense and heavy but it was wholesome and filling. )

8 ) When I first got the idea to start a Jewish food history blog, I imagined I’d spend a lot of time attempting to reconstruct old recipes. ( (

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17 Some odd but delicious and healthy ingredients with a long fermenting sourdough crumb make a history lesson you can REALLY chew on! ) 30 11 ) ) ) 20 11 12
) ( 16 Leave, covered, in the bowl for 3 hours or more.Meanwhile, drain and dry split peas. 15 ) 10 7

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( 36 Place a large baking tray or pizza stone in the oven and heat oven to 450F (preferably convection). 1 ( 24

( YIELD: 1 boule. ( Place barley in a jar and cover with water. 180 ( ) 26 WholeGrain 16 to 18 )

3 ) ) 10 ( 117 READY IN: 121hrs 10mins. | ( ) 13 9 22 3 7 ( 12 11

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) ) Inspired by Ken Follett’s Pillars of the Earth.Wash dried yellow split peas and place them in a medium sized bowl. Let stand at room temperature 1 hour to warm up before proceeding. 9 22