SC - non-member submission - re - must

Tue Nov 7 15:17:15 PST 2000

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In a message dated 11/7/00 5:28:19 PM Eastern Standard Time, 
jenne at mail.browser.net writes:

> Except that when I have leavened bread with beer barm, it doesn't taste
> all that much of the beer. So adding the brew for flavor may or may not
> be accurate.
> 
> 

I tend to agree with you on this one. Since yeasts used in bread making are 
for the most part strains developed from ale yeasts I don't see flavor as the 
issue. At least some, if not all, commercial bakeries during the middle ages 
were attached to ale breweries.

Ras
The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol

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<HTML>In a message dated 11/7/00 5:28:19 PM Eastern Standard Time, jenne at mail.browser.net writes:
 
 
 <BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">Except that when I have leavened bread with beer barm, it doesn't taste
 all that much of the beer. So adding the brew for flavor may or may not
 be accurate.
 
 </BLOCKQUOTE>
 
 
 I tend to agree with you on this one. Since yeasts used in bread making are for the most part strains developed from ale yeasts I don't see flavor as the issue. At least some, if not all, commercial bakeries during the middle ages were attached to ale breweries.
 
 Ras
 The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol</HTML>

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