Sow To Dough Our Daily Bread

Organised by : Weald and Downland Living Museum

Bread has long been a staple of diet in this region, so much so it is easy to take for granted. During this weekend the place of bread in the diet of the rural poor, and those living in the historic homes of the Museum, will be considered and contrasted with what the better off in society might have had access to and our diet today. The activity will focus on demonstrations and talks from the mill, Saxon building, Tudor kitchen, bakehouse and other historic homes where bread would have been prepared on the hearth. This includes a consideration of the nutritional value, shady practices around the adulteration of flour, role of the miller, whether bread was bought of made at home, poplar or available sorts of bread and links with religion.

For more information about this weekend please check out the daily flyer 2-3 April (subject to change).