non-member submission - RE: SC - Barley malt syrup?

[Decker, Terry D.]

Malt syrup does not equate to ale barm.  Ale barm is the actively fermenting
mix from the top of the ale pot which may be cleaned before being used as a
leaven.

A closer substitute is a teaspoon or so of malt syrup dissolved in a cup or
so of water to which a teaspoon of yeast is added to create a leaven.

Bear

> If the original poster was concerned about using this
> syrup in a food product designed for a Medieval Feast,
> I would take the opportunity to point out that Ale
> Barm is called for in at least a few recipes in extant
> texts.  I, personally, would not have any objection to
> a simple substitution of the syrup for the barm, but
> there may be others who would.  Viewer Discretion is
> Advised...
> 
> Balthazar of Blackmoor
>