How was bread prepared in the Pirot region at the beginning of the 20th century? It is written about in the book Ethnological materials and discussions from Luznica and Nišava, authored by Vladimir M. Nikolić.
We are bringing an excerpt from a book on how bread was prepared at the beginning of the 20th century
Throughout this region, the peasants eat mixed bread. Various flours are mixed for kneading bread. Wheat and rye are mixed in half. Wheat and corn are mixed in half or one can be coated. Corn and barley flour is mixed in the same proportion as it is available. Oats and corn are mixed, and there is bread made from pure oats. The best bread is in the villages around Pirot, although it is not made from pure wheat flour, but since it is baked in ovens, it is still better than in Luznica and in the mountain villages. In Crvena Jabuca and in some other poor mountain villages of Luznica and Nišava, bread is made from oat flour.
Most of the bread remains unbaked and gooey, because in most villages of this region (except the villages around Pirot) bread is baked in "crepnjas". In many villages around Pirot, they bake bread for the glory, in which the majority is wheat flour, but it tastes more like corn bread, and this comes from the fact that the peasants always mix yeast with corn flour, because it "makes" better. (sour). Partly because of the habit that they like unbaked and soft bread, partly because of ignorance and unskillfulness in mixing and baking, in the main: bread nowhere has the qualities that bread should have, which corresponds to all the conditions that are required of it.
Pure "muružnica" is also mixed with sour cream, but less often. Cakes for weddings and celebrations, less often made of pure wheat flour, and more often made of mixed flour. And the Slavic cake smells like corn flour, because the yeast is made from corn flour. Kačamak is more often "made" and here it sometimes replaces bread.
Source: Ethnological materials and reports from Luznica and Nišava, author Vladimir M. Nikolić, edited by Dr. Jovan Erdeljanović, 1910. Published for informational purposes.
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