[Sca-cooks] researching recipes

[Terry Decker]

Actually, it's ale barm rather than beer yeast.  The practice is first
mentioned by Pliny.  Ale barm is the foam on top of the ale which contains
active fermenting yeast.

The particular ale yeast in question is Saccharomyces cerevisiae, which is
the basis for modern baking yeasts.

Sourdough usually has other yeasts (often members of genus Candida) to cause
it to ferment.  S. cerevisiae doesn't stand up well to the acid environment
of a continuous starter.

Bear


>So is it ok to use packaged (or cake) yeast in receipes?  I know beer yeast
>was used in bread making, but that is all I know right now (still
>researching).
>