[Sca-cooks] question about breads
Terry Decker
t.d.decker at worldnet.att.net
Fri Jun 3 14:49:15 PDT 2005
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
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