[Sca-cooks] Use of Yeast

[Terry Decker]

The yeast acts as a thickener and flavor enhancer rather than a leaven. 
This is an early version of what is now known as "nutrional yeast."

Bear

-----Original Message----- 

And no matter whether the yeast source is from wine or ale or bread, Why 
would you want to do this? There’s no dough or batter to use the yeast for a 
rising agent, as far as I can see. Is this to simply add a taste?

Thanks,
  Stefan