[Sca-cooks] Arts and Sciences; bread
Antonia Calvo
ladyadele at paradise.net.nz
Tue Mar 31 13:30:48 PDT 2009
Georgia Foster wrote:
>>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.
>
>
I also do this with active dry yeast, water, and a spoonful of barley
malt syrup to approximate ale barm. (I've also used actual ale barm,
but I don't brew very often, so I don't have a steady supply).
--
Antonia di Benedetto Calvo
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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