[Loch-Ruadh] Brewing Class Review

[Padraig Ruad O'Maolagain]

In regard to using beer barm for bread making, here's a link to a page that 
discusses doing that: 
http://gallowglass.org/jadwiga/SCA/cooking/recipes/bread2.html

As most home brewed beer is covered until the fermentation is completed, the 
yeast that rises to the top (barm) settles to the bottom and is left behind 
when the beer is racked (transferred to another container).  This sediment 
is full of active yeast, and should be excellent for bread making.

Padraig

Elizabeth wrote:


>I had a great time! And I can't wait to make a batch of beer.
> The visit to the Winemaker shop was interesting, too... who knew
> there were so many different kinds of yeast! And those flavorings...
> blueberry, apricot, strawberry....
> And to think we can use part of the left overs for bread baking - WOW,
> what a boon!
>
> //Elizabeth