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| dough_and_bread [2013-07-11 17:27] – nik | dough_and_bread [2017-10-12 21:01] – [From: On Food and Cooking] 192.126.96.18 |
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| [[Reading notes]] during the [[obstinate_lump|Microresidency]] of Bridget Currie and Chloe Langford | [[Reading notes]] during the [[obstinate_lump|Microresidency]] of Bridget Currie and Chloe Langford |
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| === From: On Food and Cooking === | ==== From: On Food and Cooking ==== |
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| | https://www.zotero.org/groups/foam_library/items/itemKey/A2A8RASG/ |
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| Food words: Dough, Bread, Flour | Food words: Dough, Bread, Flour |
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| In England around 1800 most bread was still baked in domestic or communal village ovens. But as the Industrial Revolution spread and more of the population moved to crowded city quarters, the bakeries took over an ever increasing share of bread production, and some of them adulterated their flour with whiteners (alum) and fillers (chalk, ground animal bones). | In England around 1800 most bread was still baked in domestic or communal village ovens. But as the Industrial Revolution spread and more of the population moved to crowded city quarters, the bakeries took over an ever increasing share of bread production, and some of them adulterated their flour with whiteners (alum) and fillers (chalk, ground animal bones). |
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| A new method of leavening made its first appearance in the first American cookbook, Amelia Simmons's 1796 American Cookery. Four recipes, two for cookies and two for gingerbread, call for the use of "pearlash", a refined version of potash, which was made by soaking the ash when plant materials are burned, draining off the liquid and drying it down to concentrate the substances dissolved in it. Pearlash is mostly alkaline potassium carbonate, which reacts with acid ingredients in doughs to generate carbon dioxide gas. It was the precursor of baking soda and baking powders, which arrived between 1830 and 1850. These chemical ingredients made it possible to leaven instantly mixtures that living, slow-growing yeasts couldn't very well: such things as fluid cake batters and sweet cookie doughs. Purified commercial yeast cultures for loaf breads, more predictable and less acidic than brewer's yeast, became available from specialist manufacturers around the turn of the 20th century. | A new method of leavening made its first appearance in the first American cookbook, Amelia Simmons's 1796 American Cookery. Four recipes, two for cookies and two for gingerbread, call for the use of "pearlash", a refined version of potash, which was made by soaking the ash when plant materials are burned, draining off the liquid and drying it down to concentrate the substances dissolved in it. Pearlash is mostly alkaline potassium carbonate, which reacts with acid ingredients in doughs to generate carbon dioxide gas. It was the precursor of baking soda and baking powders, which arrived between 1830 and 1850. These chemical ingredients made it possible to leaven instantly mixtures that living, slow-growing yeasts couldn't very well: such things as fluid cake batters and sweet cookie doughs. Purified commercial yeast cultures for loaf breads, more predictable and less acidic than brewer's yeast, became available from specialist manufacturers around the turn of the 20th century. |
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| Since the flour's normal endowment of sugars is enough to feed yeast cells for only a short period of time, flour manufacturers have long supplemented the ground wheat flour with malted wheat or barley: grains that have been allowed to sprout and develop the enzymes that break down starch to sugars (…) manufacturers are increasingly replacing them with enzymes extracted and purified from microscopic molds ("fungal amylase"). | Since the flour's normal endowment of sugars is enough to feed yeast cells for only a short period of time, flour manufacturers have long supplemented the ground wheat flour with malted wheat or barley: grains that have been allowed to sprout and develop the enzymes that break down starch to sugars (…) manufacturers are increasingly replacing them with enzymes extracted and purified from microscopic molds ("fungal amylase"). |
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| === From Wild Fermentation === | ==== From Wild Fermentation ==== |
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| | https://www.zotero.org/groups/foam_library/items/itemKey/XQQ34D9I |
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| In western culture, bread is synonymous with sustenance. | In western culture, bread is synonymous with sustenance. |
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| === From: The Penguin Companion to Food === | ==== From: The Penguin Companion to Food ==== |
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| | https://www.zotero.org/groups/foam_library/items/itemKey/URSWHR9Z |
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| If the original Egyptian leaven bread was a combination of spontaneous lactic fermentation of flour and water with assistance perhaps from soured milk and further reinforcement from the spores of the wild, airborne yeast, brewers yeast induced and alcoholic fermentation, and was more predictable. The breads of some societies have relied mainly on lactic fermentation - which is the base of the whole family of sourdoughs - while others, especially in the Brittish isles, have long depended on straight alcoholic fermentations using brewers' yeast. | If the original Egyptian leaven bread was a combination of spontaneous lactic fermentation of flour and water with assistance perhaps from soured milk and further reinforcement from the spores of the wild, airborne yeast, brewers yeast induced and alcoholic fermentation, and was more predictable. The breads of some societies have relied mainly on lactic fermentation - which is the base of the whole family of sourdoughs - while others, especially in the Brittish isles, have long depended on straight alcoholic fermentations using brewers' yeast. |
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| === From various online sources === | ==== From various online sources ==== |
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| Traditional steamed/boiled breads: | |
| https://en.wikipedia.org/wiki/Steamed_bread | |
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| Chinese steamed buns: | |
| https://en.wikipedia.org/wiki/Steamed_bun | |
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| South African steamed soda bread: | |
| https://kwakhehla.wordpress.com/2011/12/26/traditional-south-african-steamed-breads/ | |
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| German Semmelknoedel: | |
| https://de.wikipedia.org/wiki/Semmelkn%C3%B6del | |
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| Nepalese Momos: | |
| https://en.wikipedia.org/wiki/Momo_%28dumpling%29 | |
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| Icelandic Thunder Bread: | |
| https://en.wikipedia.org/wiki/R%C3%BAgbrau%C3%B0 | |
| http://scandinavianfood.about.com/od/breadrecipes/r/rugbrauth.htm | |
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| Boiled then baked: Bagels: | * Using Xanthan Gum in gluten free doughs: https://en.wikipedia.org/wiki/Xanthan_gum and http://glutenfreerecipebox.com/xanthan-gum-how-much-use/ |
| https://en.wikipedia.org/wiki/Bagel | * Traditional steamed/boiled breads: https://en.wikipedia.org/wiki/Steamed_bread |
| | * Chinese steamed buns: https://en.wikipedia.org/wiki/Steamed_bun |
| | * South African steamed soda bread: https://kwakhehla.wordpress.com/2011/12/26/traditional-south-african-steamed-breads/ |
| | * German Semmelknoedel: https://de.wikipedia.org/wiki/Semmelkn%C3%B6del |
| | * Nepalese Momos: https://en.wikipedia.org/wiki/Momo_%28dumpling%29 |
| | * Icelandic Thunder Bread: https://en.wikipedia.org/wiki/R%C3%BAgbrau%C3%B0 and http://scandinavianfood.about.com/od/breadrecipes/r/rugbrauth.htm |
| | * Boiled then baked: Bagels: https://en.wikipedia.org/wiki/Bagel |
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nik