5
My grandma's old bread recipe used to be a total fail until I changed one thing
For years, her handwritten card for 'Sunday Loaf' from 1950s Ohio made a dense, heavy brick. I followed it exactly, using modern all-purpose flour. Last month, I tried it with a specific heritage wheat flour from a local mill, like the kind she would have had. The loaf rose twice as high and had a totally different, lighter texture. It made me think, are we losing these old recipes because our ingredients changed? Has anyone else fixed a family recipe by swapping back to an older style ingredient?
2 comments
Log in to join the discussion
Log In2 Comments
susan_ward2d ago
I mean, maybe it's just me but I've had the opposite happen. I tried using some old style cornmeal in my great aunt's muffin recipe and it was way more gritty and dry. Sometimes I think those old recipes were just not that good to begin with, and we remember them with a bit of nostalgia. Modern ingredients are more consistent for a reason, idk.
2