Substituting Snow For Eggs In Bread Recipe
Yield: 1 InfoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
In the North, when oldtimers lack eggs for breadstuffs, they often
use snow successfully instead. Fresh dry snow is best for this
purpose. It is rapidly stirred in just before the breadstuff is put
over the heat. It must not be aloowed to melt until the cooking is
under way, for its function is entirely mechanical.
The air-loaded flakes of snow hold the ingredients apart. Cooked
while these are so separated, such breadstuffs come out airy and
light. Egg is able to accomplish the same result, as you can
appreciate by watching the way an egg rapidly beats into air-holding
froth whose elasticity heightens its raising and spacing process. TWO
HEAPING TABLESPOONS OF FRESH DRY SNOW WILL TAKE THE PLACE OF EACH EGG
IN THE BATTER.
Source: "SKILLS FOR TAMING THE WILDS", by Bradford Angier, 1967
Title: Sourdough Starter -- Whole Wheat
Categories: Breads, Primitive, Natural
Yield: 1 Starter
1/2 pk Dry yeast
1 c Lukewarm water
1 c Whole wheat pastry flour
Dissolve yeast in water and let sit for 15 minutes. Slowly add the
flour and mix well. Place in scalded jar. Let sit at room
temperature for several days, until fermented and bubbly. Stir well
and refrigerate. Starter is now ready to feed for making bread. It
is bes to feed starter every week or so, using an equivalent amount.
If the starter ferments longer and liquid separates, just stir it
back in, feed it and use it.
FEEDING YOUR SOURDOUGH STARTER: 1 c. of starter 2 c. warm water 2 c.
whole wheat pastry flour.
Always use earthenware bowl to let starter. Do not use metal. Beat
all the ingredients together with a fork. Remove fork. Let sit
overnight.
Source: "THE NATURAL FARMS COOKBOOK", from Deaf Smith Organic Farms,
Inc.
Source from luhu.jp
use snow successfully instead. Fresh dry snow is best for this
purpose. It is rapidly stirred in just before the breadstuff is put
over the heat. It must not be aloowed to melt until the cooking is
under way, for its function is entirely mechanical.
The air-loaded flakes of snow hold the ingredients apart. Cooked
while these are so separated, such breadstuffs come out airy and
light. Egg is able to accomplish the same result, as you can
appreciate by watching the way an egg rapidly beats into air-holding
froth whose elasticity heightens its raising and spacing process. TWO
HEAPING TABLESPOONS OF FRESH DRY SNOW WILL TAKE THE PLACE OF EACH EGG
IN THE BATTER.
Source: "SKILLS FOR TAMING THE WILDS", by Bradford Angier, 1967
Title: Sourdough Starter -- Whole Wheat
Categories: Breads, Primitive, Natural
Yield: 1 Starter
1/2 pk Dry yeast
1 c Lukewarm water
1 c Whole wheat pastry flour
Dissolve yeast in water and let sit for 15 minutes. Slowly add the
flour and mix well. Place in scalded jar. Let sit at room
temperature for several days, until fermented and bubbly. Stir well
and refrigerate. Starter is now ready to feed for making bread. It
is bes to feed starter every week or so, using an equivalent amount.
If the starter ferments longer and liquid separates, just stir it
back in, feed it and use it.
FEEDING YOUR SOURDOUGH STARTER: 1 c. of starter 2 c. warm water 2 c.
whole wheat pastry flour.
Always use earthenware bowl to let starter. Do not use metal. Beat
all the ingredients together with a fork. Remove fork. Let sit
overnight.
Source: "THE NATURAL FARMS COOKBOOK", from Deaf Smith Organic Farms,
Inc.
Source from luhu.jp