[Sca-cooks] question about breads
rbbtslyr
rbbtslyr at comporium.net
Fri Jun 3 15:46:25 PDT 2005
Thanks, they were Colonial American German Receipes for Quickbreads and Johnny cakes.
Kirk
Meddle not in the Affairs of Dragons, for thou art Crunchy and Taste Good with Catsup or BBQ Sauce
Liberty Hill, SC Elevation 571 ft
Liberty Hill, SC (Kershaw)
Longitude: 80° 48' 7" W (-80.8019°)
Latitude: 34° 28' 41" N (34.4781°)
Grid: EM94
----- Original Message -----
From: Terry Decker
To: Cooks within the SCA
Sent: Friday, June 03, 2005 5:49 PM
Subject: Re: [Sca-cooks] question about breads
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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