[Sca-cooks] OT: We're in the honey!

[Terry Decker]

I wouldn't recommend it.  Many of the "sourdough" yeasts are things which
don't do real well fermenting booze.  Of course, you might get lucky and
have on the produces a nice lambic.

Bear


>The "native yeast populations" in my house are likely to be a
>mixture of Red Star and sourdough.  I bake.  Hmmm.... sourdough
>mead.....  :-)
>
>
>Brighid ni Chiarain *** mka Robin Carroll-Mann