[Sca-cooks] beer in food

[Terry Decker]

There is active yeast in the lees of any brewing process or in the actively
fermenting brew.  You can use the active yeast to ferment bread dough and
create a rise.

Ale is top fermenting, so the active yeast is heaviest at the top of the
brew.  Ale yeast (S. cerevisiae) produces a fair amount of carbon dioxide
and relatively low alcohol which makes it good for raising bread.  The first
reference to the practice of which I know is in Pliny (79 CE) where he
describes how the Vandals use the scum from the top of the ale pot to leaven
their bread.

If you want to try baking bread with brew, you need liquid from an active
fermentation or soak the lees from an active fermentation in a little water,
stirring it every so often.  Decant about a cup of liquid and mix it with a
cup or two of flour to make a soft sponge.  Let it ferment for about 12 to
24 hours, then use the sponge to make your bread.  The timing of the rises
will depend on how active your brew is.

Bear


>could i get more details?
>i've made beer but never used bread asa starter.
>
>robert frazier