SC - More on Yeast...for real this time

[MaryGraceB at aol.com]

Ok guys....my mouse died and I am trying to learn to navigate without one
until I can get to the store to get another....so that is hopefully a
plausible excuse for sending out a message that did not have anything in
it....<g> Following is the message that I intended to send regarding the
yeast issue.  

MGB



From:	rayc at totcon.com (Ray Caughlin)

Another older timer and I spend a couple hours on the phone and she said
that I needed to inform people that yes yeast did exist during our societal
time period: in its wild and natural form. She continued to tell stories of
ways that our early ancestors used to harvest these yeastie beasties.

Alewives, would make rush brooms which they used only to stir their brew.
When not in use, they were hung near the open door way of their home. In
essence the broom was being soaked in the ale makings and then it collected
the wild yeast organism.

Toast or bread was added to some brews to impart "their flavor."

Our knowledge of yeast is modern. We know how to cultivate it and package
it. We have been able to break it down and discover that different forms of
yeast help produce food and beverages of varied kinds.

Taken from a work by Duke (?)Caraidoc and his Lady Wife, " Chemical
Leavenings

So far as we can discover, both baking soda and baking powder are far out
of period. According to the 1992 Old Farmer's Almanac, Saleratus (Potassium
Bicarbonate) was patented as a chemical leavening in 1840. Hartshorn
(Ammonium Carbonate) was used for stiffening jellies by about the end of
the sixteenth century (Wilson) but we have found no reference to its use as
a leavening agent prior to the late 18th century."
http://www.pbm.com/~lindahl/cariadoc/cooking_from_primary_sources.html

I think all will find this link filled with useful information concerning
food and cooking for the Society.

So I return to my statement that our ancestors had to gather the wild yeast
by creating leavenings or starters which encouraged the growth of these
wild wonders, but that yeast (by that name or as a purchasable product) did
not!

I am sorry if I stepped on anyone's toes by standing by my research, but if
I didn't believe it, I wouldn't have written it. This does prove that
having a host of awards after one's name does help. The you might have
realized that I have done a great deal of research concerning food and food
preparation.

Still active (like proofed yeast)

Lord Mandrigal of Mu, Master Oldenfeld Cooks Guild.