SC - Bread/beer/yeast

[Louise Sugar]

Skye cake??????    RECIPIE, PLEASE!!!!   ;D

giggle  actually I have never heard of soaking the fruit in beer....sounds
like an interesting variation....can you tell us more about it?
consistency, how easy to make, etc.


many thanks

Dragonfyr
- -----Original Message-----
From: Ian van Tets <IVANTETS at botzoo.uct.ac.za>
To: sca-cooks <sca-cooks at Ansteorra.ORG>
Date: Tuesday, October 14, 1997 8:27 AM
Subject: SC - Bread/beer/yeast


>Hi people,
>
>Butting in again about breadmaking.  I generally don't make bread
>from the yeast in the bottom of the bottle, only after bottling beer
>and having the lees to use up.  After one or two appalling disasters,
>I would strongly recommend not using stout barm or bitter barm for
>bread.  It makes stuff that is virtually inedible.  If you don't brew
>yourself, try to convince your favourite brewer to make ale or a
>light beer.  The stuff that's left in the bottom of the bottles
>generally sits in my fridge (not more than a week or so) and used in
>sauces (eg. over sausages) or (my favourite) Skye Cake, which is a
>Scots recipe for fruitcake with the died fruit soaked overnight in
>beer first.  I do usually use baking soda (1/2 quantity from normal),
>but think that a yeast-risen version would be perfectly acceptable.
>
>Cairistiona
>
>*****************************************************
>Dr. Ian van Tets
>Dept. of Zoology
>University of Cape Town
>Rondebosch 7701 RSA
>
>ph: +27 +21 650 3641 (w), 650 3301 (fax), 47 5324 (H)
>*****************************************************
>
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