ElsieD

Do you remember how she made salt rising bread?

The NYT recently talked about Salt-Rising Bread and I am attempting to make it. Has anyone ever tried this and if so, how did it turn out? Recent sleuthing shows a number of different starters, but I'm going with the one in the article for now. In case anyone is wondering, this bread contains zero yeast.

The books shown in the link, are they the ones being offered? From what I can see, there appears to be a membership fee. Is that correct? I may be looking in the wrong places but I'm having a hard time seeing how this operates. I did see that they download to Kindle.

I didn't know this existed. Sure looks like a good current bundle.

I have a Brod and Taylor proofer that I have used once. I came across a recipe for salt bread that I wanted to try and the initial mixture calls for it to be held at a steady temperature of around 105F. I tried all my gizmos and none would really do the job. It was going to be left on overnight and longer and I was also concerned about leaving an oven on and unattended for that long.. Then the light bulb went on and here is the Brad and Taylor being used for the second time in it's life. It is holding the temperature steady at 105F. (Checked with a thermometer.) Dunno about the bread, though.

8 This is a great read.

I just read that Jacques Pepin's wife passed away yesterday.

Nice find!

Do you add more raisins? I would make the dough in the bread machine as well and would not roll it out. I would just add the cinnamon with the flour and the raisins at " the beep".

I have a couple of questions: there is a recipe for cinnamon Raisin bread that I would like to make. Question no. 1: it calls for 1/2 cup of oatmeal along with the flour. Can I sub the oatmeal with flour and if yes, would I use the same amount? Question no. 2: raisin bread never has enough raisins to suit me. I would like to double the amount called for. Do I need to make adjustments to the recipe to accommodate the extra raisins?

I've often wondered if it tasted any different.

I have used Saco in the past. I mix the powder in with the dry ingredients and the water you would normally use to reconstitute it replaces some or all of the liquid called for in the recipe. Works like a charm.

Does anyone remember what were called snow apples? They had a dark red skin and a snow white centre.

Hi @Shel_B . I don't have the answer to your question, i just want to say it's nice to hear from you.

I like applesauce with mine.

What do you add to the hash browns?

And don't bother with all those pictures. We've all seen what onions in a frying pan look like.

Agreed. And one other thing I noticed that is a change from the past. It used to be when someone asked a question in the comments section, someone from Serious Eats would answer. They no longer do. There was once another blog I used to follow. They "welcomed" all comments. I made a slightly negative one in a very polite way and it was posted. They removed it. I wrote to them and told them I had unsubscribed to their blog and why. They never answered. Some months later I checked their web site and there was not one negative comment. Nothing but positives. I don't trust blogs that don't have negative comments.

All I seem to get are recipe reruns and a lot of recipes at once or it is advertising. Today I got one promoting Walmart. My preference state the only email I would like is the recipe of the day. Any past recipes that I wanted to keep i copied into a separate file. I have never noticed "Latest" before so I re-subscribed to see if I could find this next time I get an email from them. That site sure isn't what it used to be, though.

And now me.

I blew $1.99 the day before on one of those Fix it and Forget it books. I should have looked closer before pulling the trigger on that one. It is full of errors and canned soups.

I will be strong.........

I just use the original bag it comes in. I don't know how they are wrapped where you are, but here they are vacuum sealed in plastic.

Wow. I had not heard of this.

I do it at 145F for 18 hours. They come out really moist.