Food for Thought
Have you ever wondered who and how early man learned to bake breads? This morning, while making up a batch of Betty Crocker Blueberry muffins, I noticed the little altitude adjustment comment (add 1 Tablespoon of dry flour to the mix for altitudes 3,500 to 5,000 ft.) My first thought was how did they know we needed another tablespoon of flour in the mix if we were going to be baking at those altitudes. I live at 7,000 ft. Do I need to add more of does the mix compensate for the lower air pressure and lighter pull of gravity above 5,000 ft? Then my thoughts changed.
Why did the first Ms. Grog decide to grind up the grain and add water to it? I can figure out why they decided to eat it; they saw the local animals – the pre-cows as it were, munching on the grains and thought, well, why not? It’s easier to break off stems of the grains than it is to chase down a deer/cow. Did they try the grain and find out it was too tough to eat? Did they need to wash it down with water? What if water was in short supply? Did they get frustrated that they couldn’t chew it easily and take a couple of rocks to bash the grains until they broke open? Why did they add water? Did they let the grains sit in the water until they were soft(er)? Who left the bowl (and when did they start making/using bowls?) next to the fire and find it solidified but not so bad they couldn’t scrape it out?
How did they know?