A durable hard bread for sailors, soldiers and voyageurs
I have been researching the simple sea biscuit for quite a while now, and still have a little more work to do before I am ready to publish my complete research on the topic. When it is completed you will find it on this page.
The Journal of the Early Americas published this article of mine on English ships biscuits in their April/May 2011 issue. I highly recommend subscribing to this excellent magazine.
Biscuits with the Kings Mark from the victualling yard at Woolwich, made from ships stuff milled at De Zwaan in Holland, Michigan.
One pound of white wheat that I ground and separated into various types of flours. In the middle is one unground pound, surrounding that is one pound that I "milled" from left to right: pollards, middlings, sharps, househould and fine flour. This was done with rolling pin, a coffee grinder and several types of sifters. Proper millstones and a knowlegable miller would provide more flour and more distinct bran.
The basic process of scaling dough, rounding dough, flattening dough and pricking dough to make a biscuit.