Viking style cook pan suspended over fire. - Stiklestadir 2010 (Vikingsnitt)

Viking style cook pan suspended over fire. - Stiklestadir 2010 (Vikingsnitt)

aubade:  MS   in Norwegian on walrus bone or reindeer horn, Norway, ca.    15th c., 6 ff., 3x14 cm, single column, (2x14 cm), 1 line in runes    of the younger futhark, 93 feastday symbols in a rather early primitive stage,    including the 2 St. Olav axes. From the Schoyen collection.

aubade: MS in Norwegian on walrus bone or reindeer horn, Norway, ca. 15th c., 6 ff., 3x14 cm, single column, (2x14 cm), 1 line in runes of the younger futhark, 93 feastday symbols in a rather early primitive stage, including the 2 St. Olav axes. From the Schoyen collection.

Amazing. A 1000 year old Viking tool chest. It was discovered in lake Mästermyr, Sweden (via http://www.flickr.com/photos/historiska/4995468309/in/photostream/ …) pic.twitter.com/hQI25bRNPz

Amazing. A 1000 year old Viking tool chest. It was discovered in lake Mästermyr, Sweden (via http://www.flickr.com/photos/historiska/4995468309/in/photostream/ …) pic.twitter.com/hQI25bRNPz

VIKING BREAD OVEN.... Most viking breads were made from freshly, hand ground, rye flour (wheat is a north african grain!), with slowly fermented sourdough. The baking process in the clay oven, fired with beech logs, could take up to 48 hours. Such breads last for at least one week, without going stale! source: http://vikingsnitt.blogg.no/

VIKING BREAD OVEN.... Most viking breads were made from freshly, hand ground, rye flour (wheat is a north african grain!), with slowly fermented sourdough. The baking process in the clay oven, fired with beech logs, could take up to 48 hours. Such breads last for at least one week, without going stale! source: http://vikingsnitt.blogg.no/

Dyes Used by The Vikings Traditional Method...this is more of a discussion board than tutorial.  Interesting info.

Dyes Used by The Vikings Traditional Method...this is more of a discussion board than tutorial. Interesting info.

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