I recently got a copy of an old bread cookbook from 1960 called “Favorite Breads from Rose Lane Farm” by Ada Lou Roberts. In the intro, she says she discovered a trick for breadmaking in an old cookbook that says to use ginger in the recipe (photo 2). All of her recipes in the book have 1/4 tsp ginger added (example in photo 3), but she doesn’t specify what type. Given the time period, does anyone know if she means powdered/dried ginger or maybe fresh grated ginger? Thanks!
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I recently got a copy of an old bread cookbook from 1960 called “Favorite Breads from Rose Lane Farm” by Ada Lou Roberts. In the intro, she says she discovered a trick for breadmaking in an old cookbook that says to use ginger in the recipe (photo 2). All of her recipes in the book have 1/4 tsp ginger added (example in photo 3), but she doesn’t specify what type. Given the time period, does anyone know if she means powdered/dried ginger or maybe fresh grated ginger? Thanks!