Milk + Salt
Jenette Bregantini
I like to mix this type of lye solution in a cold water bath. Both pumpkin and milk contain sugar and the solution can heat up real quick and sometimes even burn. So, to keep the temps down, use an ice water bath. Or you could even freeze the pumpkin and milk in ice cubes. Here I did an ice water bath.
I have never made soap before and would like to get into it. I have been reading a lot about cold process soap making. This recipe looks easy, do you think it would be a good 1st soap to make or would you recomend something else?
Hey there!
I just made these this morning. I followed the recipe exactly, even using the same fragrance. But, when I tried to cut them or take them out of the mold, they just fall apart. They are super crumbly. What did I do wrong?
I love your blog! The pics you take, the tutorials you do, and you give the entire recipe not just the ingredients. Really, your time is so greatly apprecited. THANK YOU! (And the bars look like so much fun !)
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Umm yes, a pinch of salt does affect sodium intake. Just a teaspoon of salt is over 2,000 mg of sodium, which is more than you should consume in an entire day. A pinch is probably round 500 mg, depending on how big your pinch is.
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I ask because I don't usually buy milk anymore. I keep canned milk and dried milk. It's just too hard to find a store bought milk that works well for making cheese at home...due to the problems with homogenizing and pasteurizing and I don't have access to a local dairy now. So milk is not something I pick up at the store. I don't mind buying a qt of milk...but IF I do...should it be 4%, 2% or skim and does it matter??
Based on my experience with cheese making and store bought milk...I felt this could be a potential problem and I wanted to head off problems if I can. I want to make some for a group of elderly folks that remember this old type bread.
I would think that any of those milk options would work just fine for bread making. Just make a batch of milk from whatever source (dried,evaporated,etc) and use as you would regular milk. Use any fat level you want and if you want more fat in the dough, just add a little butter.
I'm going to try the one from KA first since I didn't find it with my grandmothers notes. I think my elderly neighbors might appreciate sharing this bread with me cause it isn't as chewy/crunchy or whole grain which is my normal diet. Plus it is reported that it is a long keeper...which is helpful for seniors who I am baking this for. When I had tons of men and kids to feed...long keeping bread wasn't my goal. Nothing every lasted. Now I have bread wasting cause I can't eat it all by myself. IF the folks here will eat white bread...then I'll make them something to remind them of their grandmas.
I just remember my Mama Lindsey's bread when she sliced me some before the family showed up to help with the meal. Her bread were mostly biscuits (daily) or cornbread...but on occasion she made this.
I was on a quest for decades (60-80's) trying to find out why her bread was so different from the "yeast" breads I was making. I didn't know anyone that knew more than to tell me it had to be "salt rising bread" since they had no access to store bought cake yeast living so far out in the country...so it was sourdough or salt rising.
It was such a treat to get a slice of hot bread cause I had 6 brothers and 1 sister...so eating anything between meals was not easy to do...and IF there was a slice left by...I got treated to "sugar, butter and bread" as a way to spoil me. Being left inside all the time to help my grandmothers do the cooking, (while the other kids played) can have some perks...LOL!
Not many things that were common in relatively-isolated areas would turn bread yellowish. Cornmeal/corn flour? Egg yolks? ... You'd have to add a LOT of butter to make your bread look yellow, so probably not that...
This bread derives from Appalachia-a part of mid-southern USA. There are pockets of people from this area that never had wheat flour until the early 1900's and some even later. Corn was king as the major source of carbohydrate and used in all manor of bread and biscuits. Some yellow corn and some white corn. Commercial yeast was also scarce. Yeast, if frequently used, was often made from potatoes and kept in a crock in the kitchen.
Right now I am dealing with the problem of keeping the starter to temp. I used to put mine on top of my water heater in a closed closet in corner of a large kitchen. I don't have that option here in a tiny apartment cause the water is heated building wide and my heating pad turns itself off and my oven with light on gets only to 86.
I used to collect bread books/cookbooks...historical ones too...but I had to downsize and limit myself to a small bookcase for just cookbooks. In order to get a new book...I will have to give up a book. No more multiple editions of the Picayune cookbook for me...so I kept the 1903 one cause it is so historical. In all fairness...I had way way way too many cookbooks that I bought then rarely used.
I, also, downsized and initially I grieved the loss of a lot of "stuff". Some of these things were my "toys" and even if I didn't play with them, it was comforting knowing I could when I wanted. Then I discovered how light I felt. It was actually liberating to shed a lot of this stuff and I came to see that I could enjoy my stuff even if I no longer possessed it. The memory was enough and made me happy to think about. Somehow all the stuff acted like anchors-a good thing to keep you from drifting away,right? BUT also something that pinned me in place when I wanted to float free. Too many anchors!
So enjoy the freedom of downsizing. Also, write something about this book if you get it from the library-even if it isn't worth buying. The knowledge of these 2 authors on this very obscure bread sounds priceless but may play to a limited audience. This forum is exactly where that audience may reside and those members may LOVE to hear about this book.
I know what you mean about the toys. My problem was that I was so used to making breads and cheese as well as canning everything...and a prepper too...and had a large garage too and no hubby or sons to fill it up with crap. I had family in and out of my house so it was easy to "share" my cooking/baking.
My stuff, of course, was NOT crap...but clearly I didn't need 6 canners, enough canning jars for Armageddon, and 6 chinoise, and enough slow cookers and large roasters (I used for my yearly plum butters and tomato sauces) and 2-3 years of staples in the pantry and a whole 6 ft cabinet just for cheese making stuff.
Wikipedia excerpt: One of the main rising agents, the bacterium Clostridium perfringens, is a common cause of food poisoning and can cause enteritis necroticans (pig-bel disease) and gas gangrene. Although disease-causing strains of C. perfringens have been isolated from salt-rising breads, there is no indication of salt-rising bread having ever caused any human disease. The baking process appears to reduce bacteria to safe levels.[1]
The clostridium is certainly a bad bacteria to have an infection from, but so is yeast. I had a young woman who developed a systemic (in the blood) yeast infection who DIED from it.I have witnessed both types of infections firsthand.
That being said, this bread has been used for probably 100+ years and when making bread,is not known to cause infection. Also, this particular bacteria is part of the normal flora/fauna of the human intestine as is E.Coli. But remember that not all strains of these bacteria are bad actors. We are covered, inside and out, with all manner of bacteria and yeasts and yet we can be "healthy".
OTOH, it sure sounds intriguing. I picture an appalachian grandmother in a log cabin with no running water or electricity making the starter and kneading the bread on a table sawn from local trees cut down to clear for the cabin. If she developed an infection, she probably brought out a tin box containing green moldy bread and put a poultice of mold on the infection to cure it. HERE is a very interesting read on that.
I'd be less concerned. Happy with the thought all the bacteria has been killed off. But as you have pointed out it's the handling, utensils and cross contamination. However as you also pointed out they've been baking this for 100+ years, probably without the knowledge of what exactly was going on inside the starter/dough, with no ill effects.
Come to think of it I've handled many a sourdough starter in it's young leuconostoc days and didn't think twice about. A lot to do with not a lot being said about this "bad bacteria" as the finished product is "good bacteria and yeasts". No issues at all.
Being a bread making technique that is purely North American, North East USA to be precise, it's somewhat obscurity and unique starter i'm very curious as to what it tastes like. I'm thinking of trying this but it'll have to be rubber gloves - nice idea!
A number of old-fashioned food practices and recipes around the world, ones developed either by experiment or by accident but without knowing the mechanisms behind them, fall into a category I'd call "Shouldn't be safe, but nobody seems to get sick". I still don't want to try hkarl, but it's not because I'm afraid of catching a disease. ?
And there are well-known foods that were scientifically understood when they were developed, like the great care taken with butchering the puffer fish in Japan, that I'd trust a lot less than letting "bad" bacteria raise my bread dough.
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