Editor’s note: Now includes full story (Part of story published online over weekend).
It’s not quite a lost art, but baking bread using a wood stove is not something you see all the time either.
Several volunteers, including primary baker Bill Chiveldave, are working hard every Thursday to bake delicious home-made bread at the brick oven at the Boundary Museum.
A group of about 20 people were on hand at the museum on July 18 to watch the bread-making process in a demonstration. Those in attendance also got to sample the finished bread with home-made jam and fresh-churned butter.
Among those on hand were Walter Hampf Jr. and his son Jesse. Walter’s father, Walter Sr. built the oven which was used for the bread-making.
“Having the oven running today – it’s been really good,” said Joe Tatangelo, vice-president of the museum’s board of directors. “We just started last week. We’ve got a blacksmith shop here as well that just started up. The museum here is open and we’ve been adding new stuff every week, although it’s old stuff.”
Tatangelo said the museum is great for the community and the museum has been well received. “The bread-making has been going for a few weeks,” he said. “But we’re been refining it and getting it down. This here loaf today is the best one we’ve had. You have to practice and practice. It’s a new way to make bread.”
“We’re going to do it every Thursday,” said Sue Adrain, executive director of the Boundary Museum. “It’s open to the public. People can come by and have a sample. We’re encouraging people that want to learn how to do this and volunteer to help out as well.”
Tatangelo said people can bring their own bread dough up to the museum on Thursdays and the friendly folks there will cook it up in the oven.