Early bread had a unique flavour. Experts say this came from the yeasts, microscopic dust particles and trace elements emitted by the millstones. In Plains of the Camdeboo, Eve Palmer states: “Karoo bread always has a faint taste of mimosa, even when cool.” In 1890 Anne Martin, in Home Life on an Ostrich Farm, urged settlers to learn to bake bread “in the Boer way,” and not to accept any “old fly-infested offering” that came their way. “If there ever was a competition for bread-makers of all countries in the world, the Dutch women of the Karoo would bear away all the prizes for their delicious whole-meal bread, leavened with sour dough,” she said.
© Rose’s Roundup,December 2011 (No 215)
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