Ted Kaczynski had a point My grandmother hates lobster because she grew up in a poor town where it was abundant and had to eat it all the time. It’s the same with stuff like polenta and quinoa. It’s crazy how stuff like this happens.

I presume it's a measurement of supply and demand. It is amazing how things are quantified over time.

Poor people don't have money so they must spend time to do things. Now since you pay people for their time to make you things, anything that requires a lot of time to make will be expensive. It makes sense for sourdough, I don't know about the lobster thing except that it probably has more to do with them being really easy to catch back then and really hard now. Oysters are a good example, any person could go along the shores of New York in the 1700s and pick up enough oysters to fill their belly in no time and then go about their day not worrying about food. Now oysters are pretty rare and need to be farmed to satisfy demand.

Ted Kaczynski had a point indeed

sometimes it feels like people back then ate better

Incredibly true. I wish this video was two hours long. I want to hear Jon tell me all the things about bread.

More peppery and nutmeggy than other KZfaq channels, for sure, but I don't know about sweet. 😏

BE SURE TO SUBSCRIBE AND HIT THAT BELL ICON. THERES LINKS TO MY MERCHANDISE BELOW AS WELL AS LINKS TO MY PATREON.

If you like this, you'll also enjoy Modern History TV. He focuses on Medieval topics from peasantry-duchy food to horseback riding techniques.

You certainly get into a different mindset here :)

My wheat sourdough was Lola , but sadly she became drunkard and couldnt be saved and then I Professor Suris, which was rye dough but as I went on vacation it went to friend and stayed there. I am about to start another one.

@@hannayoung9657 Sourdough starters are robust enough that you can dry them, in case you didn't know. You dry thin sheets of starter paste and store them in a cool dry area. Soak them in warm water, and you can revive a dead starter.

@@jamesosirisb We tried and had the same problem . It could be the fungus or bacteria we got in it, but instead of doing nice bubbles it just made hooch and lots of it. It smelled like beer vomit. So I rather start a new one and hope it doesnt go wild.

My mothers side of the family has a sour dough starter which is supposed to be over 130 years old and has been passed from one family to another . It's a traditional wedding gift and a jar full was often kept in a well .

@@QuantumPyrite_88.9 Yeah I have a friend that has very old sourdough, if I am lucky I am getting some this weekend. It also been passed down as wedding gift for as long as they can remember. It is even in a will from 1789, who got the sourdough.

who tf has ever said this

Some people believe that. Of course he disagree as much as we do :)

You know what will happen if you eat bread right out of the oven, with butter? Stomach ache. Why? Because you can't stop, that's why. It's that good, you will eat and eat and... and when you feel full you are actually STUFFED to the max and will feel miserable. Listen to grandma. Don't eat bread while it's still warm! 😉😂

Exactly butter is good on bread

@@thekingsdaughter4233 This warning stemms from times and areas, where bread was only baked once a week or even less frequent. So the bread had to last till the next baking day. If it was eaten warm and therefore too much of it right away you had none at the end of the week. And it actually meant you had nothing to eat for a day or so. If one baked small loaves (like in the video) every day it didn't really matter how fast they were eaten, because they were made only for that day.

i still use these spoons. i have one for my sourdough culture, and one for my brewing! they make great insurance policies just in case i lose the starter.

In Scandinavia we had "yeast sticks" to make beer. You used the yeast at the bottom of your mash container and smeared it onto a piece of wood with holes drilled into it. This was hung to dry until the next batch of beer was brewed.

When magic is actually science!

Ancient people had a lot of wisdom, just called it different things:) i could easily see myself thinking this particular stick or spoon was lucky or had special powers or was blessed somehow if it was the only one that could make good bread.

Believed to be the origin of Magic Wands. Yeah.... stirring spoons for mead.

Same goes for lobster and salmon. Lobester used to be prison food. Salmon was common food for the local gentry and chicken was for the upper classes. Who can afford to kill an egg layer? Only he. The man in the mansion

Same with oysters. In 19th century NYC oysters were poorman's food they were sold in street carts and you would never find them in expensive restaurants.

same happens with corn smut, the english and spanish looked down on this humble fungus that turns corn into rich in amino acids shrooms, now its regained a place in leading 5 star restaurants in my country, so next time any of you corn farmers see an "infected" ear of corn, don't shuck it into the trash, eat it, its so GOOD! :)

Can we call it somethi mg other than corn fungus though sounds like a foot disease lolol

@@joshschneider9766 lol....yeah you're right about that. How about the aztec word for the stuff: huitlacoches(pronounced: wheat-la-coe-chez), Negritos(on its finished color) or maybe Mexican Truffles?

Hate to tell you, she must of been a bread witch.

Or had some sort of infection on her hands

There is yeast in the air of any kitchen that has been used. You can make starter by from flour and water. Often potato water was used and that made a more active starter.

If your mother's aunt's bread rose, she used a natural yeast (like sourdough starter) or leaven.0

It must have been a sort of sourdough. Perhaps she didn't clean the wooden utensils, like he says in the video. It would have been colonized by bacteria and yeast.

I can't even get flour in any of my local stores... Crazy

First it was hard to find flour of any kind (as well as sugar). Now flour is found easily yet yeast is not. This video found me at the right time.

Basically Townsends is teaching people how to eat decentally if they lose power.

One variant I tried was to make a starter with some flour, water, pinch of sugar and a bit of yeast that was left in a jar. Just a few grains that had stuck to the bottom or sides. Let stand in a clean jar for a day or two. Let it develop, feed it, refrigerate it. Wasn't as 'sour' as sour dough, but it wasn't the same as today's bread that was started with a full measure. No real concern it may grow something you didn't want. I managed to keep it going for over a year. Some would call that "being frugal." Others call it "being cheap."

@@infoanorexic I've done this to make mead before as well, good instructions

Thus starting the yeast infection.

@@ratbagley Funny, but in reality it was often the other way around. Sounds nasty.... but facts.

Oh boy! talk about sowing wild Oats!

I am doing research on this. What people of west used to eat before yeast ,baking soda and baking powder. Now I got the answer. I will definitely try it

Please don't. 🥺

"Doctor Catnip," lol...

🙌Amen🙌

No pun intended??!! Treat. 😄

That he is. I’m happy I found his channel.

@@sojourneroftheland do you remember where you read that or maybe have a link I am very interested.

It's still a thing and, sometimes, a technological requirement. Sourdough bread popularity hasn't passed away, I'd dare to say it even grew in the last years

@@sojourneroftheland I'm celiac, can you please let me know what uni, what study, or a link to where you read it and I'll chase it down myself

@@sojourneroftheland well soaking wheat flour is how they get 'vital gluten' which is just the gluten part separated from the flour. So, there might be something to do with that but I too would like to see this university study

@@sojourneroftheland The hard way is almost always the better way, unless the time saved can be be used on something offsetting the loss with greater benefit.

It makes the loaf lose a lot of water in the form of steam and go stale faster, so I guess it is bad for you when you go have sad bread the next meal

Cool name

Freshly baked bread was considered "bad for you" because it was soft and moist inside, which supposedly made it "hard to digest". The irresistable flavor of fresh bread made it likely that a person would eat too much of it at once, which *would* be hard to digest. (I have on occasion made up a batch of bread dough, baked a reasonable-sized baguette for myself, and called that dinner.)

@@purplealice I don't blame you ...I would do that to Baguettes you break with like Garlic Butter prepped on them and just ate that.

@@robertcowley-yamamoto4880 we don’t want sad bread now do we

Gary, is it lactobacillus in sourdough bread? And wild yeast (in the air) seems to be quite prevalent in my kitchen. I’ve got sourdough starter in my kitchen, and I tried to make kraut, but ended up with kahm yeast in it. 🙁 Should I make the sauerkraut in a different room than the kitchen where my starter is?

Recent studies indicate half the microbes come from the grain and the other half come from hands.

@@sevenandthelittlestmew , yeast collects on cabbage leaves. You may just need to rinse your cabbage a few more times.

Rye is great. I used buckwheat and good whole wheat flour (King Arthur and/or Bob's Red Mill) with warm filtered water. Before adding the water, I used it to rinse wild blackberries, salmonberries and huckleberries I picked in a forest area near us. The forest is where we rode our horse. The buckwheat starter is extremely robust, able to ferment at refrigeration temperatures. At room temperature, it visibly seethes and bubbles. Rye starters are often similarly sturdy.

Rhonda, thanks! I appreciate you helping with that. I will give my cabbage a second dunk and scrub in water before slicing, salting and pounding!

I love cooking out could you support me here?

That's not right. The correct name is Sauerteig. Do you even speak German?

I think he was trying to translate it for us. sauerteig literally means sour dough

it isn't more healthy because made with it's sour dough. It's one part because usually sour dough bread is a less processed bread (doesn't have to be), and one part because letting your dough sit for several hours (8-20 or so) releases the minerals in the capsules of seed be used by the digestive system

Quick, what's the "process" in question?

I just started a starter, I just wanted to ask, how do you know that it is not going bad?

@@ElizaKnows I've never seen a starter "go bad" unless it's been left un-fed for weeks and goes mouldy.

@@joeofloath Oh good. I just did a bunch of research and I think my starter just isnt getting warm enough to really raise.

@@ElizaKnows we store ours above the stove, but have cooked it on accident. Lol

Samantha Plant I’m having the same problem. I have moved it in between my toaster and coffee maker and if I start the stove or oven I move it next to it. Seems to be helping a little. As far as it changing colors, I read a story about a women who found a starter in her mothers fridge almost a year after her moms passing. It was apparently unrecognizable (black and dry) but the daughter fed it and stirred it up, and cooked with it a week later. We buy DRY yeast at the store, and since we are catching yeast in a starter, it should be very hardy. As long as it smells along the lines of a fruity vinegar or beer we seem to be ok.

As a kid, we called it "stinky feet" bread, because of the smell, but it was so delicious! I haven't made it in decades!

I did this too!

Mine!

And mine

I used to, but then I got lazy. RIP Starter 2017-2019. You deserved better for what you gave me, but I failed you.

My mama used to have one and my late husband kept one too before we moved. I’d keep one now but I don’t bake bread that often.

@@OutOfNamesToChoose If you have scraps, you can revive it. Starter also freezes very well and can be kept for years.

I've had that, it's amaaaaazing stuff. My late mum used to make it.

Or wine, mead, cheese, yoghurt, all kinds of fermented stuff. Truly crafty they were.

I wish I had my Gma's dough trough it was similar to the one he has but bigger and deeper never got washed just wiped out. Family member dropped it and it's split in half

I love bread history!

@@jonncatron7381 Oh, that's sad! Wooden bowls and things similar to bowls do tend to dry out and split over time, but it's always a tragedy when one does that after decades or even generations.

It was over 100 years old her grandfather made it as a wedding gift for her

Same here. Oh and cheese, don't forget the cheese.

I think that's why food allergies and other illnesses are increasing. Our germ phobia is killing our immunity to these things.

Fun fact: nearly 80% of what we eat has been fermented or partially processed by bacteria or micro organisms

And bacteria are important in lots of food - the same bacteria that are used to produce sour milk products, and also the ones that make vinegar from wine, are also found in a sourdough, and they are what make it actually sour.

@@zuthalsoraniz6764 According to what I've studied, sourdough is a real pool party of bacteria and yeasts. No two sourdoughs have the same composition, and we didn't even isolated all of the species yet

There’s more bacteria in a human body, doing beneficial things, than human cells

Yes!

Yah I discovered this channel when I was going through some major anxiety and depression little over a year ago. It's really just so interesting and soothing to watch. I'm glad this channel is doing great.

It would be interesting to discover the temperature differentiation between the different areas of the cabin.

*Lynette Weisenborn:* Must be pretty cold - you can see his breath!!

@@janishart5128 I thinks it's probably scorching hot next to the fire and freezing everywhere else.

@@dawnlovejoy8917: Yes, I think you're probably right about that!

I'd love to know, too. I see a TON of light coming down the chimney, so I'm sure most of the heat goes right up and out. No doubt it's a historical design, however inefficient it may be :)

what's the name of the show

@@mroxannevh it's all "something era" farm. There are a bunch so you can search victorian farm, edwardian farm, etc on KZfaq. Lots of really neat info!

@@mrsta1267 ty sounds interesting!

Y'all talking about the BBC's historical farm series with Ruth Goodman? I've read two of her books as well- she details how to catch yeast. All you do is mix some flour and water, and leave it out to "catch" some yeast by a grain field around harvest time.

@@yogawarriorgirl yes ma'am!!

Not. This cabin is a piece of crap. Clay is located between the logs, but it passes wind and does not retain heat. The fireplace does not heat the room, but the air outside. In a real log cabin, in which people live in very severe frost in Canada and Siberia, everything is different. The joints between the logs are filled with green moss. In the center of the cabin is a stove made of bricks, not a fireplace. This type of stove allows you to accumulate heat and warm the room even when the fire is off. The roof should be isolated from the living room with a layer of green moss between the roof and the room. This video from the Survival Russia channel shows in great detail how such a house looks like in reality in Siberia. watch?v=r_TO30jzyUA

@@_salaryman_ need support bro

@@_salaryman_ It was built this way to replicate the earlier way that cabins were built. A lot of hard work went into this project. Please be respectful.

@@_salaryman_ This was built specifically as a replica of a quick, temporary-use cabin, meant to keep you alive while the real cabin was built. Snow hit before the chimney was even done, which is why there is no lining or smoke shelf to make the chimney radiate some heat.

@@_salaryman_ Says the person whose screen name comes from a culture of people who build houses with paper walls... I'm sorry, but given the choice of surviving a winter in the American Midwest in that cabin, or in a traditional Japanese house with paper walls, and bamboo or wood framework, I'd take the cabin. Less likely to freeze to death.

There's people with Celiac who have an allergic reaction and there's people with a sensitivity or intolerance, the mechanism of which is not yet understood. My mother falls into the latter group and she can eat some sourdoughs.

We are acclimated to cold climate.

You just kinda ignore it after a while. Still isn't enjoyable, but it definitely makes you appreciate the warm months even more.

@@thebardisashieldmaiden1754 Me, from under three blankets: what is the secret? I've lived in Europe half my life and I still only feel comfortable when most people around me start contemplating going to work naked with a fan strapped to their head.

David Dylan: The fire gives off heat that keeps you from freezing to death. Also, people wear heavy clothing and/or huddle together for warmth. Modern people most often use radiators at home that spread heat from boilers that burn gas or oil. Some people heat with propane or just electrical energy used by baseboard heaters that work similarly to toasters (but safer). BTW Solid rain is called snow or hail.

Nude snow angels

I second this! And Samin Nosrat (author of Salt, Fat, Acid, Heat). But don't ask them both together or there will be nothing but giggling.

Lol, "undocumented people".

Bro, chill

@@rucker69 THERE IS NO CHILL! ONLY COCAINE! AND MORE WHOLESOME COLONIAL VIDS!!!

They probably have big fingers and a small phone

👍

Well I considered disliking it because of the incorrect title

Anyone who actually cares what videos other people like or dislike needs some perspective on life.

I like this video but would be interested in a 17th century vibe check hosted by townsend

Illuminate us

You should tell him to make or grow the internet😂

Hi Nicole.

Ive been away from this channel for a couple months but I just tuned back in and im so glad ur still here lol

Nicole!!! I've been spotty on my watching the last several months. But, better late than never...so... Hey, Nicole!😉

I hadn’t seen you on a couple videos and I got afraid you stopped commenting. Glad to see you’re still here!

NYCHOLE

if you're a prepper the best thing you can learn is how to cultivate soil and learn about eco-system collapse.

Bro I literally thought that was a turd in your hand my bad 🤣

@@JohnSmith-nk9qc it is !

Jim, Get that dried sourdough starter reconstituted and make some sourdough bread. Use some of the reconstituted starter to spread very thin on a piece of aluminum foil and let it dry completely. It will flake up off of the aluminum foil. If you put the flakes in a plastic bag or jar and put in the freezer, it will preserve it for a long time (up to years). When you need it again, reconstitute it and bake some sourdough bread from your Oregon Trail starter.

John will show us the way.

I wouldn't. One of my elderly relatives cooked with a wood-burning stove, and she taught me how. Since I've been stuck in the house with the quarantine and all, I've been doing a lot of baking and other cooking. It's useful to know alternative ways of doing everyday things.

He has made vids all over the country with other reenactors on many topics just browse the vid list.