/ck/ - Food & Cooking

>>12634972
>Other than meat, what are some things i can do with this?
Before the existence of baking soda and baking powder and yeast packets people had to be creative. There's a type of old timey sourdough natural style of fermenting for bread called "salt-rising" bread that I think is either totally American use of potash, but by way of Germany?, not sure, and the controlled temp needed to do it in your kitchen year round was a bit of a pain in the ass with lots of urban myths of bread not rising in certain weather, so they rigged opened crock pots or yogurt bath machines to grow the starter. The starter is natural, so various sources existed to draw in bacteria, for example, potatoes, which then would make the bread a potato bread too. There are 3 types. The start can also be cornmeal fermentation, which makes a different flavor and texture both. https://www.kingarthurflour.com/recipes/classic-american-salt-rising-bread-recipe

These two ladies really are the only ones who I know to exist to historically research and put together the instructions to preserve the Salt-Rising method lovingly for posterity. There is more than one video to find and watch, broken up into parts on their old Expert Village videos, and the second one is a bit of a documentary with the full method. One of their videos discusses how they rigged the constant temp (this was before home use of sous vide machines, of course).
https://www.youtube.com/watch?v=aVAChVAI_S0
https://www.youtube.com/watch?v=7fVfhsOL1Zo

I think there is totally financial potential to mastering some of these nearly lost good things. The bread is GOOD, quite cheesy and good crumb.