[Sca-cooks] question about breads

[rbbtslyr]

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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