Reporters: Samantha Zimmerman, Rahim Hamid, Marta Kondratiuk. Data drawn from reports by: Ben Scott-Lewis (group A), Amelie Cook (B), Ann Beimers (D), Jake Oberg (E), and Eila Planinc (F). Introduction: This week in Experimental Archaeology, we continued our exploration into the making of bread in accordance with ancient texts such as Cato’s account of bread…
Grain II Lab Reflection
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group C data: week 7
Group: Ann Beimers, Will Brewster, Morgan Dieschbourg, Em Jahn (not present due to illness) Procedure This week, along with groups A, B, and D, my group was asked to bake a few loaves of bread. The first loaf we bakes was called “Savillum Libum,” and it consisted of 165g of bread flour, 819g of drained…
Group E Data Week 7
This week we made three products, Maza, Punic Puls, and Frybread. Maza Starting weight of Barley: 257 grams Started Roasting at 1:33pm (Time from now on is in minutes after this) 0:06:25 – Pulled off the fire to prevent burning Has a nutty smell 0:09:53 – Placed back on the fire 0:13:30 – Pulled off…
Grain II Reflection
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Group B Data – Week 7
For this week’s lab, our group focused on recreating two ancient Roman bread recipes. The first was libum, an ancient Roman cheesecake-like bread, that was mostly used in religious rituals as an offering to the gods on altars. The second was a simple bread loaf that was very dense and probably would have been more…
Group A data report – week 7
Group A: Ellie, Kenton, Maya, Ben This week in lab was a ton of fun, and looking back, we learned more than we had realized. The differences between unleavened cheese bread, simple unleavened bread, and sourdough were enormous. In density alone there was enormous difference. Libum My group started out the lab by making Libum,…
Week 7: Grain II
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Week 7 Lab Journal: Grain II.
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grain II: an ode to the goslings
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