Where is damper from

Take 1 lb of flour, water and a pinch of salt. Mix it into a stiff dough and knead for at least one hour, not continuously, but the longer it is kneaded the better the damper. Press with the hands into a flat cake and cook it in at least a foot of hot ashes.

There are other methods of cooking. We found written records of a William Dampier who was stranded in Australia in , and we think he was of French origin. I like the idea of a French Chef coming up with the genious of mixing flour and water together but it is unlikely that such a simple recipe was the product of one man!

We would suggest it has been going on for many a year before then! As you can imagine in its raw form opinions are often not great, early descriptions were somewhat… lacking a sales pitch. But for this reason it is an excellent food in the outdoors: simple and filling.

This was great. It reminds me of Irish Soda Bread without all the fuss. This is made from pantry items you always have on hand. It crumbled a little and wasn't easy to slice but worth the extra effort. This is a good recipe for a traditional bread rarely seen these days. Be sure to spread lots of Golden Syrup for a real taste of Oz All Reviews for Australian Damper.

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Very tasty and good because my friend can not have yeast bread and this was a good substitute. Back to Recipe Review this recipe.

Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfully saved. The most famous preparation is the damper. Fresh yeast reacts naturally. Living cells convert the sugars in flour into carbon dioxide and ethyl alcohol. This is the process of alcoholic fermentation. The CO2 will in turn cause the dough to rise. This swelling of the dough occurs largely before baking, unlike with baking powder.

Baking powder is recommended for making sponge cake and pastries such as cakes or cookies. It contains an acid agent sodium pyrophosphate and tartaric acid , a basic agent sodium bicarbonate and a stabilizing agent starch intended to keep the yeast longer. Baking powder only emits an acid-base reaction in dough. Under the effect of humidity and heat, the combination of flour with sodium bicarbonate and sodium pyrophosphate can cause the emission of CO2 necessary for leavening the dough during baking.

This type of leavening agent therefore requires contact with water and heat to react. Although it has a slightly different consistency than leavened bread with yeast, I highly recommend trying the damper. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. The devil is always pushing the envelope, whether it is with humor or culinary surprises. Truly, a sweet and fragrant bread very suitable for all those who do not have much time, but really love hot homemade bread.

Thanks for the recipe! I have been taught by Hermmansberg Community in the NT to make little buns and fry in oil. Your email address will not be published. Notify me of followup comments via e-mail.