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Wholemeal Crank

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  1. About the same time as I wrote here, I wrote to ModernistBread at Modernistcuisine.com with the same original question, and have not heard a peep from them. I did find this page (Home Canned Cake from HealthyCanning.com) full of useful information, basically coming down on the side of, 'don't do it', because bread is such a great vehicle for botulism. And they mentioned a couple of recipes which were reportedly promoted around or after WWII and formulated to have a safe pH when the recipes were followed precisely, which fits with the article I found traces of but haven't gotten my hands on yet. Another reference is a PDF of a Food Fact Safety Sheet from Utah State University Extension that also unequivocally recommends against canning bread. I'm still curious about preparing bread in the pressure cooker, because I love the pressure cooker, but until I know more, I certainly won't be attempting to keep the result long-term at room temperature.
  2. So air tight, rather than true vacuum? I'd really like to see them address this in the book or on their blog, because they've got the equipment to test it. I've found articles about military standards for canned bread from the 50s that include pH requirements for the finished products, and an reference to an article from Journal of Food Science where this was tested by adding Clostridium to bread being canned or after canning but the limited information in the reference doesn't confirm how it was tested and whether spores survived and grew. I won't have a chance to get to the library to get my hands on the article for some weeks yet, unfortunately.
  3. Before I go too far down the rabbit hole of canned bread.....wondering about the safety of it. I've read the sections in volume 3 about pressure cooking loaves, and the section about canned breads, both baked in canning jars and pressure canned in the jars, but there is only one or two sentences about the safety of doing so, which describes how the anaerobic environment in the jar, if it properly vacuum seals during the process, keeps molds from growing. But: what about botulism? Thinking here about the meticulous care required when working with low-acid foods and canning safety--things cut to the exactly the right dimensions, not substituting things that might be denser/have different heat capacities, to make sure every bit of what is in the jar gets to 240 or 250 degrees to kill the botulism spores. Bread is normally baked to much lower internal temperatures, and often with inclusions like fruit and nuts that would be verboten to just add to a recipe for soup or stew to be canned. Is any yeasted dough effectively acid enough to be protective? What about nuts? I will start as close to one of their recipes as I can stand, of course, milling the flour to match their recommended flours as best I can, but will be very cautious with the inclusions to start.
  4. And....wahoo! I picked the right volumes when I put in my hold for MB at the library--for odd reasons I could only reserve 3 at once via a telephone hold. I stopped by the central library to try to grab the other volumes, but the librarian and I couldn't find them even though they were listed as 'on the shelf'. So.....I only have 3, and volume 3, techniques and equipment, has the section on pressure canning bread. What to make, what to make, what to make....all those wide-mouth little canning jars would love to be filled with cheese rolls, or dried fruit sweet rolls, apple-pepper-cheddar bread, heh heh heh.
  5. And they are in at the LAPL! No one else go get them until I've got one for me!
  6. Have 22qt pressure canner, freezer always too full, and love bread. This I MUST TRY!
  7. Since my library doesn't yet have a copy, and my local bookstores are unlikely to get it in either.....how much attention does he give to whole grain breads? Is it 95% white flour recipes and 5% whole grain, or 50:50, or....?
  8. Those were incredible. Wow. Such sharp detail. I'd love to know the scale of the cathedrals.
  9. Rice Pudding

    Better when with precooked rice. Still need to cook it a bit softer next time--it really doesn't soften at all after milk is added. But I've now got a reliable recipe to add to my repetoire, thanks all!
  10. Rice Pudding

    And: the milk/egg portion of the pudding was very smooth and rich, not too sweet, and the dried sour cherries I soaked separately and added at the end did well with the flavoring of cardamom, vanilla and mahleb. But the rice was undercooked: edible, but not the soft texture I want. I was using Lundberg, brown basmati, which I knew would give the nutty background that I wanted, but it will take some precooking. It will be a while before I try this again but I'm going to stick a page of notes in the cookbook to remind me of the next steps after this go-round.
  11. Rice Pudding

    Cooling now in the refrigerator.....I got to it about 25 minutes into the 2nd heating session and it was just on the edge of curdling. Some vigorous stirring and that stopped. This time I used whole milk with 25% heavy cream. Based on a check of the rice at the 20 minute mark, I think I will let it set overnight because the rice could use a little longer to soften.
  12. Rice Pudding

    My next attempt will be with whole milk plus some cream; it's a good excuse to have cream around for other purposes.
  13. Rice Pudding

    Damn. Another try, with fresh milk, and presoaked brown rice, and another curdling--but this time, I got through to the last stages of heating through the mixture after returning the eggs/milk/sugar/seasoning to the cooker, and the rice was still just a little bit chewy after the 30 minutes, and I put it on for another 15 minutes, and whammo, curdled. That last step is very hard to get right with the cooker. Maybe finishing in the oven would be better to prevent the overheating at the end?
  14. Rice Pudding

    Excellent advice, thank you! It sounds like I created a setup for trouble by using milk on the edge of spoiling, not adding the sugar, and not presoaking the rice. I'll try again and report back.
  15. Rice Pudding

    That makes sense, thank you!
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