SC - Medieval Times

[Siegfried Heydrich]

- --- J C Ronsen <caleb at buffnet.net> wrote:
> 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?

So you can distinguish the bubbling of the wild yeasts
from the effervescence of the beer, probably.  I
suppose that you could use regular beer, but you would
have to keep stirring it to keep the head down, I
suppose.

I have asked all the local brewers to give me their
batches that don't effervesce properly.  Why use good
drinking beer, when you can use old beer or beer that
didn't work in the first place?

Huette

__________________________________________________
Do You Yahoo!?
Send instant messages & get email alerts with Yahoo! Messenger.
http://im.yahoo.com/