Mid-Atlantic Gardening: Greettings from Latvia!!!, 1 by Gitagal

Gitagal wrote:
Thanks, hart!

Next, here is a room where the bread was made (maybe other things as well), but you can see the wooden troth where the bread dough was kneaded.

As an aside----ALL the bread made was mostly rye bread (of course!). I remember my Mom making rye bread here in the US. Each batch needed a "starter" dough to provide the yeast for the following batch. She kept it in a jar in the fridge.

I have heard, that back in "those days"--the "starter dough" was obtained from scraping clean this wooden troth of any remaining bits of dough and it was saved for the next time......

It must have been such hard work--to bake bread every other day--or so! With NO modern conveniences!