[Sca-cooks] Bread Yeasts

Holly Stockley hollyvandenberg at hotmail.com
Fri Jan 18 06:40:00 PST 2008

There's quite a lot of evidence that "ale barm" was regularly used as leavening.  I've had the best luck in using a sample off the top of an actively fermenting wort - about 3-7 days into primary.
Femke de RoasI love deadlines. I like the whooshing sound they make as they fly by. - Douglas Adams

> From: jo_foster81 at hotmail.com> To: sca-cooks at lists.ansteorra.org> Date: Fri, 18 Jan 2008 07:22:08 -0700> Subject: [Sca-cooks] Bread Yeasts> > > Not to change the subject > > > but> > > from another list that I monitor, there is a suggestion that brewerys and bakerys in the Abby were located close together and further suggested that the wort: juice from unfermented beer mash:(what we called 'squeezins') was used as yeast for the making of bread.> > Anybody ever hear of this?> > Anybody ever try it?> > Cheers> > Malkin> Otherhill> Artemisia> > who's brewing days are on temporary hold since my housemate CAN NOT drink alcohol, period.> Jo (Georgia L.) Foster> > Never knock on Death's door.> Ring the doorbell and run ... he hates that.> _______________________________________________> Sca-cooks mailing list> Sca-cooks at lists.ansteorra.org> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list