[Sca-cooks] Arts and Sciences; bread

[Phil Troy / G. Tacitus Adamantius]

On Mar 31, 2009, at 5:58 PM, Johnna Holloway wrote:

> I don't know that it has that it lends that much ale taste. I use it  
> in that
> yeasted great cake recipe. The original recipe calls for a full  
> quart of ale
> barm for a peck of flour.
> (Truth be told--people like the idea that it has ale in it, I think.)
>
> Johnnae

Yes, I suspect you're right. The fact that, IIRC, there's also a  
boatload of sack in that cake also (not to mention the fact that the  
ale in question is not necessarily hopped aggressively), is perhaps  
forgotten when many people envision the expected flavor profile ;-)

"Let's see... we'll add a bit of some stuff that tastes not unlike a  
semi-dry white wine... and then some dry white wine... so it should  
taste like beer, no???"

Uh, maybe not.

Adamantius, wondering when it'll be time to unearth the massive galley- 
hull-shaped pan last used to make that cake around here






"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter