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Sourdough bread — baking and country baking
Added to the collection:
Traditional bread baking in a bread oven — the basis of the table on a peasant farm.
On the peasant farms of the Gręboszów commune, sourdough bread was an everyday part of life — baked in bread ovens once or twice a week, using flour from their own grain. Sourdough was passed down from generation to generation; Baking required skill in kneading, rising and controlling the temperature of the oven.
Today, the tradition of baking is recreated by the Rural Housewives' Associations and residents during family festivals and local product fairs. In the future, the exhibit will be complemented by photographs from culinary workshops GCKiCz. A description of the food of the inhabitants from the beginning of the twentieth century is contained in the monograph [Crumbs from Gremboszów] (/exhibits/crumbs-gremboszowa-1911/) by Jakub Bojko (1911) — including memories of pre-New Year's Eve and hunger ("eat, children, money, because there is no bread").
More on the municipality website: greboszow.pl
