SC - milk substitutes

[Seton1355@aol.com]

/UlfR wondered:

<<(wondering how to fake ale-barm for baking)>>

I've considered getting yeast from the brewing store, intended for
brewing beer, and making a sourdough starter with it.  Or perhaps just
brewing some ale, skimming the yeast and using it.  Is there a major
flavor or behavioral difference between bread yeast and brewing yeast? 
Is it worth bothering?

I used to keep a sourdough starter going for years, but "George" didn't
survive the move from our first apartment to a house.  We did give bits
of him to friends, one of whom named his starterlet "Boy George."

Selene
selene at earthlink.net
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