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

Elaine Koogler 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
> at
> the cold end of the house, which means that in winter, it's actually
> almost
> unpleasant to spend time back there unless I'm baking something in the
> oven.
> I was more wondering about quantities--suppose I'll just have to
> experiment.
> Oh, darn.  And my friend's a she, actually, and she owns a winery, and
> makes
> 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
> the
> bottom--I suspect the bottom, given that it's pretty thick.  Right now,
> it's
> 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
> was
> also thinking of something like some of those small cakes that have barm
> in
> them for leavening....
> Thanks for the feeding/care advice.  I hadn't actually thought of
> bacterial
> issues.
> --Maire

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