By Sarah Hoenig Bread is a staple at Fort Nisqually Living History Museum’s period kitchen, representing one of the many food traditions in this globally connected community. But when it comes to recreating authentic bread from the 1850s, the type of leavening agent used—whether sourdough, hops, or salt-rising starter—can be surprisingly elusive. With the popularity of… Continue reading Yeast & Bread at Fort Nisqually in the 1850s: Unpacking the Mystery of Bread Leavening
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