[Sca-cooks] manchets

Carol Smith eskesmith at hotmail.com
Tue Nov 30 13:42:00 PST 2010


Thank you, Antonia.  That's what I was looking for here - and trying to get the flavor of the barm.

Thanks and regards,
Brekke

> Date: Wed, 1 Dec 2010 10:33:13 +1300
> From: dama.antonia at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] manchets
> 
> On 1/12/2010 4:41 AM, Carol Smith wrote:
> > You might want to try coarse semolina flour instead of corn flour next time.  Would using ale instead of water as your liquid make the flavor closer to what it would be using real ale barm?
> 
> Barm is yeast, not beer. If you want something like ale barm, you need 
> yeast (baker's or brewers, makes little difference) and a bit of malt 
> syrup to feed it with.
> 
> -- 
> Antonia di Benedetto Calvo
> 
> -----------------------------
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
> -----------------------------
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
 		 	   		  


More information about the Sca-cooks mailing list