[Sca-cooks] question about breads

[Terry Decker]

What you are after here is potash, potassium carbonate, which was originally 
leached from wood ash.  If the authors of the recipes are really calling for 
hardwood ash, then they probably didn't know what they were talking about, 
since you need to concentrate the potash for it to be effective.  Potash 
leaven is primarily a Dutch and German thing.  It may be hard to find and to 
my mind baking soda works better and is an effective replacement.

Bear


Has anyone tried hardwood ashes in quickbreads and such, I have a few 
receipes calling for them as a leavener, and was wondering how well they 
work.

Kirk