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Victorian Bakers |
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#51 |
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Join Date: Jun 2010
Posts: 6,547
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Quote:
The blindingly obvious option of not starting with 20 stone sacks in the first place.
Split it up into smaller sacks and you can use 2 bodies, a rope and wheel on an external wall and haul it up and into a window. It's not like labour was expensive, women can lift 30 kilo sacks, whole family can get involved, rather than just a few men. Why did they 'have' to be 20 stone sacks, I'd take a guess they weren't moving 20 stone sacks of goods at the docks and markets around the country or even the world. A trip carrying a sack, by hand, to a wagon takes the same time if you carry a 70lb bag or a 280lb bag. These men were physically fit and used to working like this. In my prime I regularly carried 140lb of flour at a time, and I have never been any kind of prize physical specimen |
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#52 |
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Join Date: Jul 2008
Posts: 3,655
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Quote:
These men were physically fit and used to working like this.
In my prime I regularly carried 140lb of flour at a time, and I have never been any kind of prize physical specimen ![]() Is there a knack to lifting it (apart from bend the knees etc) |
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#53 |
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Join Date: Mar 2007
Posts: 11,692
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Quote:
Talking of bread, has anyone noticed how prewrapped processed bread goes mouldy really quickly, compared to baked in store bread? Or is it just me..
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#54 |
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Join Date: May 2006
Location: Isle of Man
Posts: 5,739
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Talking of bread, has anyone noticed how prewrapped processed bread goes mouldy really quickly, compared to baked in store bread? Or is it just me..
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#55 |
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Join Date: Apr 2006
Posts: 31,156
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Quote:
Because a wagon would only need to be loaded with a few huge sacks, rather than be stood waiting for loads of small sacks to be loaded.
A trip carrying a sack, by hand, to a wagon takes the same time if you carry a 70lb bag or a 280lb bag. These men were physically fit and used to working like this. In my prime I regularly carried 140lb of flour at a time, and I have never been any kind of prize physical specimen If we can find time to do that these days, I'm sure they could have found time to do it in the Victorian age, it's the time of the horse drawn cart after all, it was hardly the days of the time and motion man. Would you like to still be lifting 140 now, how about at 60 years old? I could have probably lifted a similar amount 20+ years ago, I was known for literally jogging around with lumps of Office furniture in my time, young men aren't short on pi$$ and vinegar. I've gone too far the other way now, I've still got the shoulders and chest but the strength has gone and I've gained a large pot ![]() Somehow I don't think we'll be talking about men bent into odd shapes from lifting 30 kilo sacks of sand and cement in years to come, that's the top and bottom of it IMO. What about the Docks, etc was every other industry humping 20 stone sacks around the place? |
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#56 |
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Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
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Evening all, anyone else watching tonight? Just seen one of the heavier bakers knead the dough with his feet..
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#57 |
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Join Date: Jan 2011
Posts: 9,229
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It's just you. Processed bread is full of preservatives to delay the onset of mould.
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#58 |
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Join Date: May 2006
Location: Depends what mood I am in...
Posts: 25,819
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Quote:
Nope, processed wrapped bread goes mouldy extremely quickly
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#59 |
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Join Date: Apr 2010
Location: Les Pays-Bas
Posts: 1,468
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That final batch of loaves looks great.
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#60 |
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Join Date: Dec 2002
Posts: 726
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Couldn't believe how much alum they used. Victorian bakers typically added 3 to 4 ounces of alum into a full sack of flour (240lb). Some went as far as 8. They seemed to add a couple of pounds of alum at least to a fraction of a sack.
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#61 |
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Join Date: Nov 2007
Posts: 3,523
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Quote:
Evening all, anyone else watching tonight? Just seen one of the heavier bakers knead the dough with his feet..
![]() ![]() I'm enjoying this little series. |
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#62 |
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Join Date: May 2006
Location: Isle of Man
Posts: 5,739
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I'm enjoying this little series.
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#63 |
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Join Date: Jan 2009
Location: Earth
Posts: 6,318
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Average age of death for bakers at that time was 42...shocking
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#64 |
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Join Date: Jan 2014
Posts: 11
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Quote:
Average age of death for bakers at that time was 42...shocking
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#65 |
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Join Date: Apr 2008
Posts: 665
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Thoroughly enjoyed tonight's episode and to see Harpreet Baura come into her own....I did not know, that she was a solicitor and went into setting up her own business in about 2009.
I felt that 3 bakers knew more about bread than Paul Hollywood does in his little finger...just my opinion... Overall, a very enjoyable 3 part series.. |
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#66 |
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Join Date: Feb 2004
Location: Stalking David and Neal
Posts: 38,045
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Really interesting little series, thoroughly enjoyed it, plus it was lovely to see Dunns looking much the same as it did during my childhood, I grew up about 10 minutes walk away from it and it looked exactly the same as I remember it, loved going in there for our bread because it always smelt so lovely.
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#67 |
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Join Date: Oct 2012
Posts: 942
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Quote:
I felt that 3 bakers knew more about bread than Paul Hollywood does in his little finger...just my opinion...
A very enjoyable and informative series. |
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#68 |
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Join Date: Dec 2009
Posts: 25,465
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Quote:
I felt that 3 bakers knew more about bread than Paul Hollywood does in his little finger...just my opinion...
Quote:
Talk about damning with faint praise!
A very enjoyable and informative series. |
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#69 |
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Join Date: Apr 2006
Posts: 31,156
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Victorian Bakers: Christmas.
Repeated tomorrow 15:30 http://www.bbc.co.uk/programmes/b086kdzs/broadcasts On earlier tonight, forgot to bump it before it started, another good addition to the series. How the Victorians invented Christmas as we know it today - through the eyes of four professional bakers, who make favourite festive products from the most revolutionary era in British history. Featuring the long lost centrepiece of British Christmas known as twelfth cake, mince pies with actual meat in them (tripe - and roast beef), surprisingly recent innovations such as Christmas cake, cards, crackers and even Santa Claus, and the strange shapes favoured by some Victorians for their newly-named Christmas puddings. |
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