[Sca-cooks] Leven: yeast or sourdough?

[Terry Decker]

I was referencing the Natrual Histories of Pliny the Elder.  The Pliny II in 
the quote suggests that this reference is to Pliny the Younger.

Bear

> OED on barm defines it as
> "1. a. The froth that forms on the top of fermenting malt liquors,  which 
> is used to leaven bread, and to cause fermentation in other  liquors; 
> yeast, leaven."
>
> And there's a quotation attributed to Pliny but it's slightly different:
>
> 1601 HOLLAND Pliny II. 145 The froth or barme..[has] a property to  keepe 
> the skin faire and cleare in womens faces.
>
> Johnna
>
> On Oct 10, 2010, at 10:54 PM, Terry Decker wrote:
>   The earliest reference (that I have located) to using ale barm is  found 
> in Pliny. _______________________________________________
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