[Sca-cooks] Barm yeast

[Martinsen at ansteorra.org]

Here's a question: 

I have a starter made from beer barm. (flour, water & barm 
only).  Now when a recipe calls for barm, (and it is a 
bread-type dish, would using my starter be acceptable, or 
should I start with fresh barm?

Has anyone worked out a ratio for how much "sediment" 
should be used to how much flour?  How about starter?  I 
know it depends on how stiff your starter is, how lively 
it is, so I'm guessing the answer is no.

My starter is about the consistancy of pancake batter, 
sometimes cake batter.  If you go to 
www.livejournal.com/users/beerbreadbaby I've got my last 
usage recipes posted.

Bear?  You out there?

Vitha