SC - Bread/beer/yeast

[Ian van Tets]

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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