Tag: lammas fayre flour

Bread loaf made with the Lammas Fayre flour

I’ve been snowed in for days and today to alleviate my boredom I baked a loaf of sourdough bread:


I used Lammas Fayre’s medieval blend — the “peasant” one with pea and bean flour added. The starter is one that started with the lees of a batch of mead. 


My starter had been in the refrigerator so long that I ended up adding some regular bread yeast (a teaspoon). I did a sponge (starter, flour, water, extra yeast) and let it go overnight. This morning I took out some to save for new starter, added salt and more flour, kneaded, then let rise until doubled in size. I baked it in a cast iron Dutch oven at 400•F for 30 minutes, then 350•F for 30 more. It’s got a really good flavor and a surprisingly light crumb. 

Class Handouts from WCCS 2016 are up

If you are here after taking one of my classes yesterday, hi! I hope you had fun and learned a lot! I had a particularly inspiring culinary symposium this year, and can’t wait to dive back into food fun. I’ve posted my class handouts under the files section, or you can click here to read about Grains and Flours of Medieval England or here to read two recipes for standing-crust pies.

How to make a proper medieval pie crust

Update March 2018: I have done more work on this recipe and settled on proportions I like even better. This one still works just fine, but if you’d like the new version you can find it, and lots of other recipes, in my cookbook: Tried and True Historical Recipes for Home, Camp, and Feast Hall.

After several years of experimentation, I have developed a method for making hot water pastry that works very well both for rolled crusts and for self-supporting crusts for a wide variety of medieval pies and tarts.

Finishing a medieval pie crustI use imported flour from Lammas Fayre for my pastry and have been extraordinarily happy with it. I recommend their Elizabethan Manchet Blend for this recipe as that most closely matches the evidence I found for what type of flour was used by high medieval English bakers. If you are unable to obtain this flour, you can substitute a mixture of 2 parts whole wheat pastry flour and 1 part unbleached all purpose white flour, although this does not have the same qualities as the heirloom wheat varieties or sieving to yield “white” flour.

This recipe uses lard for fat, so it is only suitable for meat day pies. That said, lard crusts needn’t be exclusive to meat-filled pies — I’ve never had a problem with the taste of lard pastry for sweet pies. For the record, I use leaf lard from heirloom Tamworth hogs, but you can substitute any home-rendered or pure rendered lard. Do NOT substitute shelf stable lard from the grocery store, it is substantially different from natural, real lard.

If you are cooking for a meat day but cannot use lard due to dietary restrictions, rendered beef suet is a fine substitute but has a somewhat stronger flavor. For fish or fast day pies, the evidence I have found suggests that their pastry was made with thick almond milk, but I am not currently satisfied with the pie crusts I have made using this method and plan to do more experimentation before “officially” publishing a recipe.

The historical pie dish I have is much smaller than a modern pie dish. The amount of pastry that I need to line and top that dish is also a good amount to make for a self-supporting pie that isn’t too large. With some experimentation, I found that doubling the quantities I used made enough pastry for a two-crust pie made in a standard modern pie dish. Since I suspect this is more useful to more people, those are the quantities I give here.

Recipe for Hot Water Pastry: (sufficient for one two crust pie in a standard dish)

  • 14 oz flour
  • 2 oz lard
  • 1 cup (8 oz) water — I know it seems excessive, but much of it will boil off
  1. Place the flour in a heat-safe bowl, making a well in it.
  2. Heat the water and lard together until the lard is fully melted and the water has barely begun to bubble.
  3. Pour the heated water and lard into the well in the flour and stir vigorously.
  4. Knead the dough until smooth and elastic.
  5. Separate the dough into two pieces, one roughly twice the size of the other. Roll out both portions of pastry on a lightly floured surface to between ⅛ and ¼ inch thick.
  6. Use the larger piece of pastry as a bottom crust, lining the pie dish (trap); set aside the smaller piece for a top crust.

Note: This recipe works better when the dough is kept warm.

Happy baking!