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

grizly grizly at mindspring.com
Tue Nov 14 11:39:26 PST 2006

-----Original Message-----
> > > > Use it fast or feed it (water and malt extract)..  If you don't, it
die.  There is also a possibility that it will be infected by mold if you
try to hold it.  It is not a starter and will not keep like a starter.  It
is a yeast solution equivalent to dry active yeast proofed in some water.

Is it actual barm (the scum off the top of the ale pot) or is it the dregs
(the stuff on the bottom of the pot)?  If it is the latter, you may want to
wash (dilute) and strain it.  Use a cup of it to a couple of cups of flour
to make a sponge, let it set for about 24 hours, then use it to make your
bread.< < < < < <

If you leave it alone without feeding it, and it escapes infection, you will
have autolysis to deal with.  that is the death and degredation of the yeast
cells.  You will get a very distinctive off-yeasty taste when this starts to
occur.  We work with this in brewing a lot when making "aged" beverages.
You have to siphon the desired beverage of the yeast silt at the bottom
occasionally to prevent that yeast bite from autolysis.

If you want to keep it alive, boil some (quarter cup?) malt extract or plain
sugar in a cup of water.  Cool it down and add to the yeast.  That will keep
the reproducing and eating for a couple of weeks.  You'll get CO2 release,
so don't seal the jar tight . . . put an unpowdered latex glove over the jar
with a tiny pinhole in one or two of the fingers (or a balloon if it will
fit).  You'll want to pour off the liquid every three or so weeks to keep
the dead from breaking up in it.

You might get a few weeks out of it, but the chance of a bacteria or mold
grows with every time you open it to feed it.  He didn't give you an
ingredient so much as a hobby :o)


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