sca-cooks yeast
Terry Nutter
gfrose at cotton.vislab.olemiss.edu
Fri Apr 11 11:44:41 PDT 1997
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
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