Multiple Days: 04/27/2013, 05/04/2013Location: Lower Town, Harpers Ferry Time: 12:30 PM to 4:30 PM Fee Information: Park Entrance Fee: $10.00 per vehicle for 3 days or $5.00 per person on foot or bicycle. Additional workshop fee. Contact Name: Melinda Day Contact Email: e-mail us Contact Phone Number: 304-535-6063
Description: Bread, called the "staff of life" was made locally by bakers and Confectioners, like German immigrant Frederick Roeder. Learn time honored methods to make leaven breads, quick breads, and street corner food: large soft pretzel's in a masonry "bee hive oven". Use yeast making recipes of the earliest American published bakers.
In 1809, Harpers Ferry boating merchant John Wager Jr. began a flour shipping business from Harpers Ferry mills into the federal city 60 miles away. Harpers Ferry, Jefferson county Virginia, was part of the early republic breadbasket that fed the bigger cities with local grain and flour. Local flour production & bread on the table proved the town on two rivers was no longer the frontier, but civilized. The citizens no longer needed to hunt, kill or gather to achieve each meal. At its height, 20,000 barrels of flour were staged along the Shenandoah River for shipping down river.
At Roeder's Confectionery, Mr. & Mrs. Roeder could track their cooking and baking consumption out of the family flour barrel of hard and soft wheat, today's equivalent of "all purpose flour". From 19th century statistics, the average baker and cook could achieve this array or yield per month from their flour barrel; " 34 loaves of bread, 17- 6 quart pans of doughnuts, 17 messes of biscuits, 94 pies, 7 loaf cakes, 1 ½ dozen tart crusts, 3 dozen gingersnaps, and one mess of pancakes."
Workshop Fee$25.00 per adult covers instruction, techniques in bee hive oven fire management and baking ingredients. 8 slots open.
This workshop requires registration with the Harpers Ferry Historical Association at: 304-535-6881 or at the bookshop webpage http://www.harpersferryhistory.org.