[Magdalen] home made multi grain bread?

[Grace Cangialosi]

Susan, I'd forgotten how difficult it is to make, though I may try when it
gets a little warmer.  My kitchen isn't warm enough to allow the starter to
ferment. There's also a company in PA that sells the bread by mail order
and also the dried starter. It says the package of starter makes enough for
80 loaves!! Not going to get it!

On Thu, Feb 5, 2015 at 11:31 AM, Susan Hagen <susanvhagen at gmail.com> wrote:

> Roger, salt rising bread is delicious.  It was a childhood treat since
> we could only get it when we visited my granddad in West Virginia.  I
> have made it a few times but am not an expert at getting the starter
> to work.  It is a salt tolerant bacteria rather than a yeast and
> requires a fairly narrow temperature range to set.  It has a rich
> taste, reminiscent of parmesan cheese.
>
> Susan
>
> On Thu, Feb 5, 2015 at 5:19 AM, Roger Stokes
> <roger.stokes65 at btinternet.com> wrote:
> > On 05/02/2015 02:05, Susan Hagen wrote:
> >>
> >> Yes please Grace.  And I agree, salt rising makes the best toast and
> >> the best grilled cheese in the whole world.
> >
> >
> > I had never heard of salt-rising bread but the Wikipedia article makes it
> > sound interesting.  I can certainly envisage the dense crumb making
> > excellent toast as you aren't eating so much air as in regular bread.
> >
> > Roger
>
>
>
> --
> Before enlightenment pay bills, do laundry.  After enlightenment pay
> bills, do laundry.
>



-- 
Grace Cangialosi
Ruckersville, VA

It's a good thing Mary didn't have to wait for a Doctrine of the
Incarnation
before she said "Yes" to God.