sca-cooks Subtlety

[Eden Rain]

Hi, Katerine here.  Tibor said:

>  Many thanks to Katerine Rountre for her notes on yeast.  They were what I
>  needed since I haven't started redacting yet.  Next question is how do you
>  think the yeast was used....(what consistency)
>
>Wow.  I have NO ideas.  I'd scoop up a tablespoon of ale barm from a bottle
>of home-made  beer, and taste it.  And see how it works.  (Damn shame if I'd
>have to drink the beer to get to the barm, wouldn't it be? :-)

I don't know either.  I do know that yeast and barm show up as *alternatives*
in some recipes, so there seems to have been some other form available; and
since using sourdough occurs rarely relative to yeast, I doubt that's it.
More than that, I can't say.

Cheers,

- -- Katerine/Terry