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

Holly Stockley hollyvandenberg at hotmail.com
Tue Nov 14 12:04:29 PST 2006

>Use it fast or feed it (water and malt extract)..  If you don't, it will
>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

I've used it a number of times, and find that the rise time needed varies 
significantly based on the strain of yeast my husband has used.

I've also had a perenial problem with a bitter flavor that we've attributed 
to the hops.  I hadn't yet tried it with his gruit ale, as he doesn't make 
it very often.  It doesn't seem to matter if I use the barm from an actively 
fermenting vessel or the trub after the ale has been racked off, the problem 
remains.  I've washed it, run a two-generation starter, etc., and still have 
the bitterness to one degree or another.  I'd be grateful for wisdom from 
wiser heads than mine!

That said, I have a starter on my counter made from an English Cider yeast 
that is doing fabulously.  It seems to be attenuating to life in flour and 
water and gets more reliable with time.  Either that, or it's gotten 
contaminated with the regular bread yeast in my bake-happy kitchen and 
that's slowly taking over.  No bitterness issue with this one.

> > 3.  Other than bread-making, what would you-all do if you suddenly owned
> > 25
> > lbs. of basic, Gold Medal flour? (gift/donation from same friend who 
> > me
> > the barm) I've had a lot of problems with miller moths in my kitchen 
> > year, so I don't know that I want to store it long term, so I'm looking
> > for
> > baking ideas? It's almost that time of year, plus, running the stove 
> > that end of the house warm!
> >
> > --Maire
>Weinachtstollen, pandoro, fruitcake, pies, doughnuts, bagels, etc., etc.
Christmas cookies that freeze well.  Especially spice cookies or sugar 
cookies.  Challah, which makes EXCELLENT french toast - very custardy.  
Muffins - the mini ones freeze nicely and are great snacks.  Especially if 
you have any pumpkin around right now.  Pumpkin spice muffins! Shortbread. 
The list goes on and on...


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