Re: Re: Haggis>breads

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• To: g*@hort.net
• Subject: Re: [CHAT] Re: Haggis>breads
• From: Maria Olshin m*@ptd.net
• Date: Tue, 17 Dec 2002 18:27:38 -0500
• In-reply-to: 009d01c2a618$e6d5ea80$bf1cfea9@s0024995168

Not Zem, but according to the Joy of Cooking, it "...relies for its riser on
the fermentation of a salt-tolerant bacterium in cornmeal or potato pulp.
The cornmeal must be freshly stone ground... Do not attempt this bread in
damp, cold weather unless the house is adequately heated, and protect the
batter well from drafts... As we an lived in apartment for years with a
salt-rising bread addict and shared the endless variety of smells she
produced, we would settle any day for a mild cheese aroma."

Sounds like another candidate for the Horrible Food Hall of Fame.
Maria


> 
> Salt rising bread? I have to know Zem, what's that all about?
> 
> Andrea H
> Beaufort, SC
> Zone 8b
> 
> 
> 
>> In a message dated 12/15/2002 5:12:54 PM Central Standard Time,
>> kmrsy@earthlink.net writes:
>> 
>> 
>>> I grew up on -what else?- potato bread.
>> 
>> My family's favorite was salt rising bread.  To this day I cannot stand
>> the smell of it.  However, it is now extremely hard to find; most people have
>> never even heard of it.
>> 
>> zem

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