hypothetically this wouldn't be a bad way to spend a week after losing a job.

The thing about drinking and driving in medieval times is that the horse could usually find its own way home. Gonna have cars like that soon.

“I DONT HAVE A DRINKING PROBLEM IM DOING A HISTORICAL STUDY!”

The beer that they drank is called "small" or "table" beer. It is often made from hops, yeast, etc... that have already been used once. Ironically, rather than your watered down beer you drank, small beer is almost the exact opposite; it is thick and has a lot of flavor. Basic recipes are super simple to make with only water, malted barley, yeast, sometimes rolled oats for extra flavor/nutrition, and, if you had access, molasses. Even without molasses it has a slightly sweet taste that does takes like liquid bread. As it isn't actually fermented only left overnight, you could have made it for your week. That might have cheered you up from your bread challenges.

you probably have seen this, but there's a place in France where they're making an actual medieval castle using medieval tools, machines and other methods!  They even have a place where they make food in medieval style. It's super fascinating.

You're missing one key ingredient that was certainly on most of the cooked meals in the era. Fire and smoke. Cooking with fire adds some flavour to all meals. And you may add or reduce that flavour when needed (ie. closed pot or grilling over the flame).

Beer in the middle ages was definitely low alcohol but that doesn't meant that it was watered down. It just didn't have a sufficient amount of sugars to convert to alcohol or the lab grown yeast that we have today. A more accurate facsimile could be made today by using a zero alcohol beer to dilute the alcohol rather than water.

I had a great uncle who had an eternal pot of beans. He had a coal stove with a pot he would add beans to daily along with a piece of smoked meat (don't ask don't tell) and from my childhood recollections it never came out the stove in 8 years.
We gobbled it up as kids and  didn't die so there's that.

"Good plain food, as good as the Shire could show, and homelike enough to dispel the last of Sam's misgivings, already much relieved by the excellence of the beer."
Yeah, I get that impression.

you cant drink all day unless you start in the morning.

Little note,
the pottage you made is still eaten in parts of Britain and Ireland. In Liverpool, it is known as scouse (or lobscouse, hence the nickname) and will be left on the range for...as long as it lasts. Every day, a little liquid is added and whatever vegetable or meat is available (even vegetable trimmings). One could certainly argue that the soup you eat on Friday has nothing to do with that on Monday. Very healthy and tasty - always something on the cooker to offer unexpected guests.
Also, in Central Europe, where I now live, the diet is still very 'mediaeval peasant', and many of the dishes you mention are recognisable here; especially the bread (rye, wholegrain, with seeds, beans, etc added), lentils, dried peas (usually yellow but also green), LOTS of pork and beer. The annual pig-killing and sausage-making weekend is always fun and informative :) By the way, I often used to make the cheese, especially on camping holidays when the milk went off. Try adding chopped spring onion, wild garlic, wild mushrooms, or some other wild flavouring - even oats - a huge improvement. Also, you could have eaten hard cheese, or mixed it up with cider...or even water.
Note to self: stop writing so much!
Love your videos - keep it up - bye!

If you want a better perspective on what the 'medieval peasant' beer would've tasted like in those days, you can try what is commonly referred to as "tafelbier". We have a good selection of these in Belgium and we often use them to make stews. It does indeed have that brown bread flavour going on and is ridiculously low in alcohol percentage, especially compared to some of the other beers we have.
Edit: Another fun fact: It used to be that monasteries (again referencing Belgium here, guess where I'm from) each made their own beer (blonde and dark), their own cheese and even their own bread. That's why in many places you can buy these items and they'd all share the brand name. Prime examples here are Maredsous, Chimay and Grimbergen, but of course there are many more.

The Medieval Cookbook  by Maggie Black might be a good resource for anyone wanting some authetic medieval recipes.

For a minute there I thought you were going to clack the two pieces of failed bread together.  If you know, you know.

sadly eats barley is an experience you now share with a medieval peasant

Now you fully understand the nursery rhyme "Pease porridge hot, pease porridge cold, pease porridge in the pot nine days old". Yeah, they ate a lot of the same thing. But it was better than starving.

That ”failed” bread looks a lot like a typical Finnish rye bread. 😁 The most popular bread in Finland, it’s sour and dense and definitely an acquired taste.

My culinary horizons also expanded when I learned the term “pottage” to describe me boiling the hell out of random things till reduced to a peasant mush. It’s a better term than “gruel” anyway.

Jess: Welcome to my medieval breakfast. It's bread and cheese.
Every notherrn Europeean:
Yes... medieval...

No breakfast? Or Second Breakfast? The horror.