[Sca-cooks] researching recipes

[Nancy Kiel]

There are some 18th century receipts (sorry, my frame of reference) for
preserving your yeast for the seasons when it's too hot or cold to brew
beer.  I haven't worked with the receipts so I don't know exactly what they
are or how well they work, but one method is to paint thin layers of ale
yeast on the inside of a clean wooden bowl, and turn the bowl upside-down to
dry before applying the next layer.  When you have achieved maximum layer
potential and it's all dry, scrape the powder off into a container, and you
have powdered yeast.


Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: <kerrimart at mindspring.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] researching recipes
>Date: Thu, 17 Oct 2002 16:04:00 -0400
>
>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).
>
>On Thu, 17 Oct 2002 12:54:23 -0700 Robin Carroll-Mann
><rcmann4 at earthlink.net>
>wrote:
>
> > On Thu, 17 Oct 2002 14:17:47 -0500 Terry Decker
> >
> > wrote:
> >
> > > There is no period recipe for starter.  There
> > > are only about six European
> > > recipes for bread from the Middle Ages and
> > > Renaissance and Platina's is the
> > > only one I remember which uses sourdough.
> >
> > Both the Goodman of Paris (French) and Nola
> > (Spanish) mention sourdough
> > starter, though they do not give recipes for
> > its use.
> >
> > Brighid ni Chiarain
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
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