[Sca-cooks] Arts and Sciences; bread

[Terry Decker]

>
> Bear said:  "Rather than try to figure out the sponge requirements, I'd 
> use a couple
> teaspoons of dry active yeast to a quarter cup of warm water to 
> approximate
> the ale barm."
>
>
>
> thought about that but I really really wanted to try for something that 
> would approximate period Manchet so I intentionally did not use active dry 
> yeast.
>
> Malkin
>

Using dry active yeast is actually closer to the recipe than creating a 
sponge.  S. cerevisiae, which is the organism in dry active yeast, is the 
top fermenting yeast that produces ale.  You can make a home version of dry 
active yeast by plating ale barm, letting the liquid evaporate and scraping 
off the residue to use as a leavening.

Bear