Yeasts Re: HERB - stevia

[Jenne Heise]

> As for bread yeast in brewing, I don't really recommend it at
> all.  Yeasts do not only have a specific "flavour profile" as was
> mentioned previously, they have many other characteristics that
> can be manipulated by the yeast production/gen-gineering folks. 

Here's a reverse question: according to my book on Food and Drink in
Medieval Poland, bread was made with a leaven called 'thick beer'. One
would assume that this would be bread made with a sourdough started from
beer yeast. Anybody done this?

Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me...  

"Now it's 'Let him live in freedom, if he lives like me.'" -- Jim Croce

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