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Re: Re: Haggis>breads

Andrea H
Beaufort, SC
Zone 8b

----- Original Message -----
From: "Maria Olshin" <marolsh@ptd.net>
To: <gardenchat@hort.net>
Sent: Tuesday, December 17, 2002 6:27 PM
Subject: Re: [CHAT] Re: Haggis>breads

> Not Zem, but according to the Joy of Cooking, it "...relies for its riser
> 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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