SC - Emeril on medieval cooking

[LrdRas@aol.com]

At 04:17 PM 5/16/00 -0700, you wrote:
>The starter sponge that I use isn't the San Francisco
>lactobacillus.  But it does have a strong sour taste.
>
>My recipe is two cups of flour and one cup of flat
>beer.  I usually use rye flour and, if I am fortunate,
>I will use home brewed beer.  It takes about three
>days to start to bubble.  I usually keep it on the
>counter next to the oven.  I personally think that the
>introduction of beer gives the bread a closer flavor
>to breads that were baked using barm.
>
>Huette


Why flat beer?




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