[Sca-cooks] Random food-related questions....
kiridono at gmail.com
Tue Nov 14 12:49:00 PST 2006
You might try Another Fyne Cake from Digby...I did it once with ale yeast,
but believe the recipe calls for ale barm. I think I mentioned this some
time back...I'll try to locate my version of the recipe when I get home.
On 11/14/06, Sue Clemenger <mooncat at in-tch.com> wrote:
> I didn't figure I could keep it for long. If nothing else, the kitchen's
> the cold end of the house, which means that in winter, it's actually
> unpleasant to spend time back there unless I'm baking something in the
> I was more wondering about quantities--suppose I'll just have to
> Oh, darn. And my friend's a she, actually, and she owns a winery, and
> batches of beer/ales on a regular basis, so I don't have to worry about
> keeping the yeast-beasties alive. Dunno if the stuff is from the top or
> bottom--I suspect the bottom, given that it's pretty thick. Right now,
> in a couple of Ball canning jars. I'll probably remove the tops and cover
> them loosely with several layers of cheesecloth.
> I'd like to try a couple of different recipes--a bread, certainly, but I
> also thinking of something like some of those small cakes that have barm
> them for leavening....
> Thanks for the feeding/care advice. I hadn't actually thought of
More information about the Sca-cooks