[Sca-cooks] Period Pretzels, yet again...

[S CLEMENGER]

We have a baker/brewer here in my barony who's done that, IIRC (working directly with the ale barm). She's in the middle of a move, and not on this list, but I could contact her and ask her about it...I think I've eaten some of her bread, and I recall it being pleasantly hearty (she was using freshly-ground whole wheat flour), and with a slight tang to it--less so than one would find with a sourdough leavening, but more than you'd get from Red Star. =)--Maire
 

> Bear, this may be a dumb question, but have you baked directly from the 
> ale barm? How was it different from, say, the powdered yeast you can buy 
> at the grocery? I know when I was brewing small mead, I would skim off 
> the foam and wonder if I could scoop it off and use it for bread. Never 
> tried because even then I was having serious hand/wrist issues. Haven't 
> made bread in about 15 years. I might give it a try if it was part of an 
> experiment...
> 
> Liutgard