[Sca-cooks] Arts and Sciences; bread

[Johnna Holloway]

I use a dry yeast and a bottle of ale when I make these sorts
of recipes.

Johnnae


Terry Decker wrote:
> 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