Damper was originally developed by stockmen who travelled in remote areas for long periods, with only basic rations of flour, sugar and tea, supplemented by whatever meat was available. The damper has influences from European baking and indigenous bush bread which was eaten by Australian Aboriginals for thousands of years. The basic ingredients of damper were flour, water, and sometimes milk. Baking soda could be used for leavening. The damper was normally cooked in the ashes of the camp fire. The ashes were flattened, and the damper was cooked there for ten minutes. Following this, the damper was covered with ashes and cooked for another 20 to 30 minutes until the damper sounded hollow when tapped. Alternatively, the damper was cooked in a greased camp oven. Damper was eaten with dried or cooked meat or golden syrup.