or Connect
New Posts  All Forums:Forum Nav:

Bannock

post #1 of 4
Thread Starter 

everybody has their own version and their own method of preparation out in the back country. Most seem to tend towards the sweet rather than the savory. What do you do, and how?

post #2 of 4

I would never use the word "most" when it comes to describing bannock. Far too many versions to draw those kinds of conclusions.

 

In my experience just the opposite is true. Bannock tends towards the savory, unless berries or other fruit is added. See, for instance, previous discussions in this forum, such as: http://www.cheftalk.com/t/55189/campfire-bread

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #3 of 4

 

Love me some bannock

Used to cook it in college and my roomies would make fun of it (looks like a big white cow patty!) until they tasted it

I always made it savory.  Flour, BP, salt and water, then a hot pan with melted butter.

post #4 of 4

I tend to make mine sweet, use it more as a dessert type of treat than a savory meal - especially if you can gather some wild berries in the bush.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: The Camp Cook