[Sca-cooks] partly on-topic, partly off: bread and sourdough

[Ian Kusz]

+
well, when it comes to humidity, Spokane is usually really dry.  spokane
borders some semi-desert regions.  Actually, to me, it's more than semi.

Thanks to everyone who suggested bread books.  I can't buy them, right now,
but I'm hoping the library has them.

On Mon, Jan 25, 2010 at 11:29 AM, Susan Lin <susanrlin at gmail.com> wrote:

>
> Also, other things to consider:  the humidity of your area - if you live in
> a hot sticky place vs. a dry place - your flour with weigh different and
> you'll need different amounts of liquid.  But, this all comes with
> practice.  Start with a simple recipe and make your adjustments from there.
> Even "failures" are usually yummy toasted with butter and jam!!!!
>
> Have fun.
>
> Shoshanna
>
>
> On Mon, Jan 25, 2010 at 12:20 PM, Ian Kusz <sprucebranch at gmail.com> wrote:
>
> > Yeah, spelt contains gluten, but, apparently it's a different gluten.
> >  Spelt
> > is recommended for those with wheat allergies.
> >
> > Okay, another question.
> >
> > Oh, and first, a big thank you to all the responders.  I must admit to
> > trepidation any time I take on one of the "big" cooking things.  I mean,
> I
> > was nervous about making corn bread the first time, too.  And baking real
> > bread is totally new.  You guys are making it easier to contemplate, at
> > least.
> >
> > Now, I thought that sourdough kept flour from going bad.  My reason for
> > doing so was that it was supposedly part of the gold rush, and those guys
> > in
> > gold panning shacks didn't have refrigerators.
> >
> > My sister says this isn't true.  That sourdough will go bad, just like
> any
> > other thing, and that I should freeze my flour.
> >
> > The florilegium shows the method of obtaining a "wild" sourdough, and
> > there's a site I know that sells starters.  According to the site, each
> > area
> > of the world has different wild yeasts, so sourdough from one area isn't
> > like sourdough from another area.
> >
> > I don't know what sourdough from Spokane will taste like....we're
> > supposedly
> > at 2376 feet.  will that affect cooking?
> >
> > On Mon, Jan 25, 2010 at 10:35 AM, Antonia di Benedetto Calvo <
> > dama.antonia at gmail.com> wrote:
> >
> > > Susan Lin wrote:
> > >
> > >> First - if you have a gluten allergy you're gonna have to get crafty
> > with
> > >> your bread because a LOT of breads have wheat flour in them or other
> > >> grains
> > >> that have gluten so you're not going to be able to use them.  I am not
> > >> gluten intolerant but I know a lot of people who are.
> > >>
> > >> I know spelt and buckwheat are usually okay as well as rice and corn
> > >> flours.  I'm sure there are others.
> > >>
> > >>
> > >
> > > Spelt contains gluten, being a type of wheat.
> > >
> > >
> > > --
> > > Antonia di Benedetto Calvo
> > >
> > > -----------------------------
> > > Habeo metrum - musicamque,
> > > hominem meam. Expectat alium quid?
> > > -Georgeus Gershwinus
> > > -----------------------------
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> > >
> >
> >
> >
> > --
> > Ian of Oertha
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-- 
Ian of Oertha