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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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An Apology......
...... to Jersey Devil and the Newsgroup.
I have been inexcusably and unjustifiably rude to a respected member of this Newsgroup and I apologise, unreservedly and of my own volition, to him and you all. If I have differences with JD or any other member of the Newsgroup I will, in future, conduct myself in the Oriental fashion, becoming more polite as the magnitude of our disagreement grows. John (When Will You Learn to Keep Silent) Wright |
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>
>JD says: I am sure you have many good things to add to the group so post >away---I want to know more about Dr Dalgleish and his bread--I may be >wrong but I think he was the one who chopped off a womans head some >place way back in history > > >Jersey >Devil > I misspelt the name - should have read "Dauglish" Isabella Beeton's original "Book of Household Management" had this to say about Dr Dauglish's process "AERATED BREAD.€”It is not unknown to some of our readers that Dr. Dauglish, of Malvern, has recently patented a process for making bread €ślight€ť without the use of leaven. The ordinary process of bread-making by fermentation is tedious, and much labour of human hands is requisite in the kneading, in order that the dough may be thoroughly interpenetrated with the leaven. The new process impregnates the bread, by the application of machinery, with carbonic acid gas, or fixed air. Different opinions are expressed about the bread; but it is curious to note, that, as corn is now reaped by machinery, and dough is baked by machinery, the whole process of bread-making is probably in course of undergoing changes which will emancipate both the housewife and the professional baker from a large amount of labour. In the production of AĂ«rated Bread, wheaten flour, water, salt, and carbonic acid gas (generated by proper machinery), are the only materials employed. We need not inform our readers that carbonic acid gas is the source of the effervescence, whether in common water coming from a depth, or in lemonade, or any aĂ«rated drink. Its action, in the new bread, takes the place of fermentation in the old. In the patent process, the dough is mixed in a great iron ball, inside which is a system of paddles, perpetually turning, and doing the kneading part of the business. Into this globe the flour is dropped till it is full, and then the common atmospheric air is pumped out, and the pure gas turned on. The gas is followed by the water, which has been aĂ«rated for the purpose, and then begins the churning or kneading part of the business. Of course, it is not long before we have the dough, and very €ślight€ť and nice it looks. This is caught in tins, and passed on to the floor of the oven, which is an endless floor, moving slowly through the fire. Done to a turn, the loaves emerge at the other end of the apartment,€”and the AĂ«rated Bread is made." The bread, by all accounts was somewhat bland, none of the flavours of fermentation that we all know and love but was popular and sold in the Aerated Bread Company (ABC) teahouses. There is a very old strand of Christian thought that equates "leaven" (biological raising agents, commercial yeast or SD) with "corruption" and those who believe that association to be valid, will not eat bread raised by such a leaven. Love John |
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Wcsjohn wrote:
> There is a very old strand of Christian thought that equates "leaven" > (biological raising agents, commercial yeast or SD) with "corruption" and those > who believe that association to be valid, will not eat bread raised by such a > leaven. It rather predates that by some centuries and involves a Jewish holiday where leavened products are not eaten. There are some differing opinions as to why, but one of the more mystical/mythical is having to do with anagrams and the shape of one of the letters ... wait, I wrote about this in a column, lemme look it up. Ah, here it is... ""Matzo/matzah" and "chametz" are anagrams (MTZH/KHMTZ) but with one important difference. The Hebrew letter "hey," the last letter in matzo/matzah _breaks_ its left leg in "chametz" to become "chet" or the first letter of "chayt" or "sin." This tells us that sin is a broken act...." B/ |
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Hi Brian,
Unless I misunderstood you, I believe the Hebrew letter "hey" is the one with the 'broken' left leg, not the "chet". Therefore, it would be the "chet" that would have to 'break' its left leg to become a 'hey". - Steve Brandt "Brian Mailman" > wrote in message ... > Wcsjohn wrote: > >> There is a very old strand of Christian thought that equates "leaven" >> (biological raising agents, commercial yeast or SD) with "corruption" and >> those >> who believe that association to be valid, will not eat bread raised by >> such a >> leaven. > > It rather predates that by some centuries and involves a Jewish holiday > where leavened products are not eaten. There are some differing opinions > as to why, but one of the more mystical/mythical is having to do with > anagrams and the shape of one of the letters ... wait, I wrote about this > in a column, lemme look it up. Ah, here it is... ""Matzo/matzah" and > "chametz" are anagrams (MTZH/KHMTZ) but with one important difference. The > Hebrew letter "hey," the last letter in matzo/matzah _breaks_ its left leg > in "chametz" to become "chet" or the first letter of "chayt" or "sin." > This tells us that sin is a broken act...." > > B/ |
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>
>Wcsjohn wrote: > >> There is a very old strand of Christian thought that equates "leaven" >> (biological raising agents, commercial yeast or SD) with "corruption" and >those >> who believe that association to be valid, will not eat bread raised by such >a >> leaven. > >It rather predates that by some centuries and involves a Jewish holiday >where leavened products are not eaten. There are some differing >opinions as to why, but one of the more mystical/mythical is having to >do with anagrams and the shape of one of the letters ... wait, I wrote >about this in a column, lemme look it up. Ah, here it is... >""Matzo/matzah" and "chametz" are anagrams (MTZH/KHMTZ) but with one >important difference. The Hebrew letter "hey," the last letter in >matzo/matzah _breaks_ its left leg in "chametz" to become "chet" or the >first letter of "chayt" or "sin." This tells us that sin is a broken >act...." > >B/ > Agreed, The Passover dietary requirements do indeed predate and may well be the origin of the Christian aversion to leaven. I remember my Maternal Grandfather, who broke his Mother's heart by marrying a Gentile, telling me of the, to an outsider, extraordinary precautions taken to avoid fermented grains, during Passover. John |
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On Thu, 7 Oct 2004, Wcsjohn wrote:
> >JD says: I am sure you have many good things to add to the group so post > >away---I want to know more about Dr Dalgleish and his bread--I may be > >wrong but I think he was the one who chopped off a womans head some > >place way back in history > >Jersey > >Devil > > > > I misspelt the name - should have read "Dauglish" > > Love > > John I searched for the phrase, when it was first mentioned. Interesting that the first hit referenced it's appearance in literatu "It was now dark, and I was tired and hungry. I got a cup of tea at the Aerated Bread Company and came down to Purfleet by the next train." "Dracula", Bram Stoker... Dave |
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