[Sca-cooks] Arts and Sciences; bread

[Johnna Holloway]

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


Phil Troy / G. Tacitus Adamantius wrote:
>
> On Mar 31, 2009, at 5:39 PM, Johnna  wrote:I use a dry yeast and a 
> bottle of ale when I make these sorts of recipes.
>>
>>
> I'd tend to agree that active dry yeast (which, remember, is still an 
> active yeast culture which, when moistened, is no longer dry) is a 
> perfectly good source of the same yeast you'd get from a 
> top-fermenting ale. And given the percentage of non-yeast ale-related 
> chemicals found in the aggregate dough mass once you use it for bread, 
> the finished product probably shouldn't taste particularly like beer.
> I'm not sure that adding even the bottle of ale is, strictly speaking, 
> necessary to get the effect. Either way, the yeasts are still going to 
> be breaking down a little of the starches and sugars found in the 
> flour, and producing much the same metabolic byproducts.