The next place we went to was the bakery.
The lady there told us that some of us would make butter and some would make damper. Damper is a type of bread but it did not have yeast so that they could make it quickly.
I had made butter before but not in a proper butter churn. Ruth had a go turning the handle too.
First the cream gets really thick.
And then bits of butter start to form and the buttermilk is left behind.
The buttermilk drains out the little hole and I got to drink it.
I made the damper. It is made of flour, salt, baking powder and water. Dad said "with a little bit of sugar it would be a nice scone".
The oven is HUGE!!!!!! The pole in the bottom photo is what they use to get things in and out of the oven. So it gives you an idea of how deep it is. The oven takes up half the room. The fire is on the right and the chimney is on the left. S
o the heat goes across and heats the oven up. Once it's hot they let the fire go out and then put the food in. If they put the food in when the fire was still going the food might burn and it would have a smokey taste.
No comments:
Post a Comment