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The
Louisbourg Institute of / L' Institut de Louisbourg de
Cape Breton University
~ © 1995-present ~
Louisbourg.info@pc.gc.ca
A Research Site for the Fortress of Louisbourg National
Historic Site of Canada operated by the Louisbourg Institute ~
Un site de recherche du lieu historique national du Canada de
la Forteresse-de-Louisbourg géré par l'Institut de Louisbourg
Report/Rapport © Parks Canada / Parcs Canada
--- Report Assembly/Rapport de l'assemblée © Krause House Info-Research Solutions
Extracts of Matters of Historical Interest from "The Huissier, News For and About the Fortress of Louisbourg Heritage Presentation Staff" By The Fortress of Louisbourg Heritage Presentation Staff
THE HUISSIER
(July 5, 2002)
Bread
In the 18th century, bread in the was leavened using yeast, as it is today. According to La Nouvelle Maison Rustique:
"The yeast leavening was made from various substances such as hops, grapes, and beer, with water and sugar added, which was allowed to ferment, causing the natural yeast to act. When this occurred, flour was added to complete the preparation of the leavening".