I don’t have a lot of experience with yeast breads, but I couldn’t resist making graham bread after reading about Sylvester Graham, a 19th-century Presbyterian minister who devoted himself to dietary reform and developed the flour that bears his name. Some of his beliefs were pretty eccentric, but in his enthusiasm for whole grain bread, he was a visionary.
After spending nearly two years writing mostly about 18th-century food, I’ve decided to expand my blog’s scope to include recipes from the 19th and early 20th centuries as well. I’ve strayed into the 19th century before, and the lure of this period has become irresistible. I’m also going to focus exclusively on baking and desserts.