[Sca-cooks] Arts and Sciences; bread

[Antonia Calvo]

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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