Real Canadian Hardtack.
Also
Bannock, Sourdough,
And
Other Leavened Breads
(From my Cookbook)
Note: Bannock, sourdough, quick breads, yeast breads, and pastries all tend to be named more for their, origin, size, shape, and method of production than for the actual ingredients.
As unwittingly attested to by Johnny Horton’s famous song North to Alaska, and also by a John Wayne movie, the famous" American" Alaskan Gold Rush was, in the real world, the "Canadian" KLONDIKE GOLD RUSH which took place "a little South-East of Nome" in Canada. There never has been a gold rush in Alaska and in all probability never will be.
Alaska was primarily only a base camp or jumping off place(due to the presence of the Alaska Pan-handle; which left Canada without a port North of what is now Prince Rupert) for American and other foreign-international, thief's, speculators and gold- seekers who were traveling by boat; but there was also an overland all Canadian route. Most of the gold and now diamonds were and are to be found in the "Canadian" North West and Yukon Territories. In the modern era much of the vast "Alaskan" oil reserve also comes from Canadian territories
There were, five main reasons why early Canadians, used quick breads and especially sourdough. They were quick, versatile, didn't require a lot of ingredients, and the dry ingredients could be mixed far ahead of time which made them easy to carry. To the natives, they were also, a completely new and valuable source of food and nutrition.
HARDTACK is NOT made from SOURDOUGH,
SOURDOUGH definitely is NOT HARDTACK;
They both ORIGINATED--
LONG BEFORE THE DAWN OF HISTORY--
AND WERE OLD--
MILLENNIUMS BEFORE--
ANYONE INHABITED THE "AMERICAS".
Scroll down to Hard-tack recipe, found after poem by Robert Service, The Spell of the Yukon.
HARDTACK is NOT made from SOURDOUGH,
SOURDOUGH definitely is NOT HARDTACK;
They both ORIGINATED--
LONG BEFORE THE DAWN OF HISTORY--
AND WERE OLD--
MILLENNIUMS BEFORE--
ANYONE INHABITED THE "AMERICAS".
Scroll down to Hard-tack recipe, found after poem by Robert Service, The Spell of the Yukon.
The Trail of Ninety-Eight
Hardtack, Hardtack. Hardtack, Hardtack, Hardtack, HARDTACK; IS NOT A SODA CRACKER;
IT SHOULD NOT BE LIGHT OR FLAKY; SO BEING WOULD DESTROY IT'S WHOLE PURPOSE, AND REASON FOR EXISTENCE. You do not use any fat, baking powder, baking soda, sourdough starter, or yeast in the making of hard tack-because hard tack is unleavened. Really there are only two ingredients-salt is optional. Hard tack is NOT and never was a form of bannock.BANNOCK NEVER WAS AN UNLEAVENED FORM OF BREAD. |
Union, Recommendations for Producing
Hardtack,1863- Right in the Middle of Civil War in the United
States of the Americas-only problem, final product would be a biscuit, or cracker, not Hardtack.
“Should
be made of best quality of superfine, or what is usually known as extra
superfine flour; or better, of extra and extra superfine, (half and half).
Hard bread should be white, crisp, light and exhibit a flaky appearance when
broken. If tough, solid and compact, is evident the fault is either in the
stock, manufacture or baking; it should not present the appearance of dried
paste. If tough and pasty, it is probably manufacture from grown wheat, or
Spring wheat of an inferior kind. In all cases it should be thoroughly cooled
and dried before packing. Kiln drying, where practicable, for long voyages,
is particularly desirable; but if really and thoroughly dried in the oven,
hard bread will keep just as well and its flavor is not destroyed. To make
good hard bread, it is essential to employ steam; hand work will not do.”
Hard tack is NOT and never was a form of bannock or sourdough .
BANNOCK(sourdough or baking powder)NEVER WAS AN UNLEAVENED FORM OF BREAD Hardtack, or the other hand, is never, was never, leavened .
|
Actually, hard tack antedates other forms of bread
by several ages of man; it must have been Neanderthal man who first patted meal
and water into a thin cake and broiled or roasted it on a flat stone near his
fire.
Bannock on the other hand (the name first appears in 1572
Scotland), is a leavened communal LOAF OF BREAD. Bannock
is not cut into scones, which, not being a loaf, are considered to be an
entirely different product.
Sourdough was undoubtedly the second form of
bread-discovered by man-after he discovered wheat.
1 lb. flour
1/2 tsp. salt
Water
Mix salt and flour, then add water slowly until a
very stiff dough is formed. Roll on a floured board, until about a half inch
thick. Cut into squares or rounds with a cookie cutter or an opened tin can,
prick surface with a fork and bake in a hot oven until golden brown. Then bake
it three more times, until every bit of moisture has been removed. Hard-tack is
almost as hard as iron and could be used in ship's canons as grape shot. When
stored in a dry place, hard tack will keep indefinitely and is not as
susceptible to insect, or rat, infestation as is flour.
The Heart of the Sourdough
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SEE ALSO THE STORY OF BANNOCK, BANNOCK AND SOURDOUGH RECIPES IN A NEWER POSTINGS.
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