[Sca-cooks] Random food-related questions....

Jadwiga Zajaczkowa / Jenne Heise jenne at fiedlerfamily.net
Tue Nov 14 08:50:28 PST 2006

> 2.  Has anyone played with ale barm much? A brewing friend just gave me two
> jars of it (about three cups total), from a batch of brown ale, and I'd like
> to use it in some bread, but don't know how to go about it.  It's a fairly
> substantial slurry of yeasts and such at this point.  My thought was to use
> it almost like a sourdough starter, but any advice would be much
> appreciated!

I've used it as a direct starter to make a sponge, and I've also 
cultivated it as a starter (treating it as you would a jar of starter 
someone gave you. Both work well; using it to make a sponge directly 
will give you a more beer-y bread.

-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"History doesn't always repeat itself. Sometimes it screams
'Why don't you ever listen to me?' and lets fly with a club."

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