#damper

[smashorpassgilf]

Damper (Australian campfire bread).

Hey do I have any Australian followers who know what this is? I'm getting about 5 different types of bread with different crusts, textures, and ingredients.

[inspofromancientworld]

Foods of the Ancient World: Damper and Bush Bread

By Nachoman-au - A digital photograph taken by myself., CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=482468

Bush bread is a campfire baked bead made from native seeds, nuts, and roots by Aboriginal Australians that is sometimes compared to the damper made by white colonizers, which is made with wheat. Both are unleavened, though damper might be left out overnight and might have collected natural yeast.

Source: https://www.bbc.com/travel/article/20210228-who-were-the-worlds-first-bakers

Traditionally, bush bread was women's work, with some groups practicing this until the 1970s in Central Australia. The process includes collecting the seeds, such as millet, spinifex, wattleseed, or kangaroo grass, depending on what is seasonally available, as well as nuts and roots. In the Kimberley region of Western Australia, harvester ants collect and husk the seeds, leaving the seeds around their nests, especially after the dry season. Women in this region collect these seeds.

Source: https://www.bbc.com/travel/article/20210228-who-were-the-worlds-first-bakers

Once the seeds are husked and ready, they're ground into a flour with a millstone, which some groups refer to as 'mother and child'. These stones may go back as far as 65,000 years, making the Aboriginal Australians the earliest people group to begin baking. The oldest stones were found in the Northern Territory in 2015, with some in Cuddie Springs, New South Wales, dating to at least 30,000 years old. These stones have signs of being used to make flour, supporting the researcher's belief that they were used to make flour used in baking.

Source: https://www.bbc.com/travel/article/20210228-who-were-the-worlds-first-bakers

It was long thought that the native crops used to make bush bread grew naturally, but now it's understood that the Aboriginal people managed the plants with careful tending and controlled burns so that even the most arid areas were able to flourish. This predates the Neolithic revolution by thousands of years. This was destroyed when Aboriginal people were pushed off their land and cattle were brought in. Many non-Indigenous Australians view the native grasses as weeds, making it difficult to reintroduce them, even though Aboriginal foods are becoming quite popular.

Source: https://www.bbc.com/news/world-australia-45075838

Another reason for the focus on Aboriginal agrarian practices is that they are drought and heat tolerant and native to Australia, which also gives them particular significance to the Aboriginal people, especially women. It's also thought that returning to more traditional food sources would benefit the health of everyone.

There are many variations on damper, many of which have added some type of leavening, such as self-rising flour, baking powder, or yeast, and many of which have been adapted to cook in the oven. If you wish to try some, here are some recipes:

Cooked on a stick over fire via Edible Communities

With self-rising flour via Caroline's Cooking

[tzigone]

What does the Posse *do* in the future?

I was re-reading 2006 Blue Beetle 1-25 (my preferred continuity for Jaime), and as I recall, the thing about the Posse is that they formed as a type of self-protection because la Dama was grabbing powered people off the street (though at least some were in other gangs before that). So, if she reforms to some degree (at least enough to stop kidnapping people), their reason for being no longer exists.

Sure, they could keep up the cross-border transport in goods and/or people. But they don't really have a reason for the Posse to be made of the same demographic of "extras" except inertia.

I also still can't figure how we know which are American and which are Mexican (the fandom site has citizenship listed for some of them, but no sources).

Paco, we know, will stay involved with Bonita and Damper, since Phantom Stranger said he'd be part of Alina's life (I still can't decide what I want for a future occupation for Paco, either), so that may mean they keep the group, but then, it may not.

[onlylonelylatino]

Traci 13 saves Jaime's family while the Posse, Peacemaker and La Dama fight the Reach who have Jaime hostage. Art by Rafael Albuquerque

[club-touge]

damper and air spring rebuild

[ash-wolf-runner]

Damper is traditionally made over the coals of a campfire but I made this one in an oven.

[securityunit-ese]

It’s NAIDOC here in Australia so been digitally attending many events.

The one where I got posted the ingredients to make assorted damper under was a definite delicious fave.

[babywitchofthesouth]

Lammas Australian Bush Bread/Damper

Lammas is just around the corner for Southern Hemisphere witches (Feb 1), and eating fresh bread is one of its many traditions! I’m from Australia, so while searching how to celebrate Lammas, I saw many different types of bread recipes from different cultures, so I figured I’d share one from my own for Australian witches, or anyone curious.

Damper Bread was a staple of Indigenous Australians (thank you @salty-witxh) and the early Australian settlers' diet. Traditionally, the dough was cooked directly on the coals of an open fire in the Outback. But if you don’t want to build a campfire in your backyard, Damper can also be baked in a normal kitchen oven. It’s a dense bread without yeast, only using 4 ingredients.

What you need:

4 cups self-easing flour

1/2 teaspoon salt

1 1/2 cups milk

1 tbs butter

What to do:

Preheat oven to 220c with a rack on the middle-bottom

Sift flour and salt into a bowl, create a well

Pour in milk and mix

Add butter and mix

Add another tsp butter if dough is not forming

Turn dough out onto lightly floured surface and knead

Form into round loaf 20cm wide and cut a cross on the surface

Place on greased pan/lined tray/camp oven

Bake for 20-25 mins at 220c then 175c for 5-10 mins

The loaf should be golden brown and the bottom should sound hollow when tapped

Serve warm by pulling apart (not cutting) the bread with lots of butter and honey/maple syrup.

Eat immediately as the bread gets dry and hard the next day

Optional:

Wrap the uncooked dough around a clean stick and hold it over a campfire until it’s cooked, then fill inside with butter and honey/maple syrup for a more traditional Damper. Have it with tea as well!

For a savoury taste: Add sultana, rosemary, sun-dried tomatoes, olives, wattle seeds

For a sweeter taste: Add chocolate, sugar instead of salt

You can replace the milk with buttermilk or goats milk

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Here’s the explanation for fellow baby witches

Bread is shared on Lammas to thank Mother Nature/The Goddess of Nature for the harvest because flour comes from wheat, which is also a symbol of the Sabbat.

Closet witches can simply say they’re in the mood to make bread and don’t have to let parents know it’s for Lammas.