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

[JIMCHEVAL at aol.com]

In fact that disadvantage to brewer's yeast (notably the taste of hops) was 
 one reason some Austrian bakers' associations offered a prize for a better 
yeast  - a prize won by Mautner in 1849 for what became pressed yeast. The 
result is  that most people today just think of yeast as... yeast, because 
they typically  use it in its pure form. But brewer's yeast, when it was 
simply skimmed off the  top of brewing ale, was a cocktail of various flavors. 
If you buy it today (as  many of us did when it was a dietary fad in the 
Seventies) it may taste so awful  you have to chase it with a glass of water 
(and quick), but it's probably also  pretty pure. On the other hand, if you get 
it the old way, yes, it would add  some flavor.
 
Jim  Chevallier
www.chezjim.com

Newly translated from Pierre Jean-Baptiste  Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France  

 
In a message dated 3/20/2013 12:20:01 P.M. Pacific Daylight Time,  
guenievre at erminespot.com writes:

You  could definitely taste a little beer in the final  bread