The bread kept the next batch

In March 2011, Maria da Conceição recalls the bread cooked every eight days. A portion of the previous mass was in a bowl, with a little salt inside the wooden mass. On the eve of the new batch, warm water and flour were added. The testimony of Recovos, Pedraça, also describes an adaptation: when it started cooking less often, the yeast purchased in the bakery was used.

This change has a family history. Maria da Conceição was a native of Cavez and had learned from her grandmother to make cornbread. When she was interviewed, at the age of 69, she also made mix bread. The collection does not present an immobile tradition: it shows learning, choices and a routine that adapts.

The cooking schedule was also extended to the community. In the testimony of 2011, the batches are associated with the festivals of the year, the longing for homemade bread, the feast of Santa Marinha and the Christmas and defoliated initiatives of the Association D. Nuno Álvares, of Pedraça. Saving pasta for the following week made sense in a weekly routine; cooking only from time to time put other needs. These are remembered uses in this collection, not a current party program.