[Sca-cooks] Non-leavening/non-brewing use of yeast

[JIMCHEVAL at aol.com]

My guess is that these would be in Germanic countries where beer was  
popular. The same countries were more likely to use yeast as a leavening for  
beer, whereas the French, for instance, used sour dough until the late  
seventeenth century (and even then use of yeast was fitful) despite knowing that  
the Flemish, for instance, used yeast and had lighter bread as a result.
 
There's really no mystery here: more beer, more brewer's yeast, which is  
pretty much all there was until the nineteenth century.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

Food  in early monastic rules
_http://leslefts.blogspot.com/2014/06/food-in-early-monastic-rules.html_ 
(http://leslefts.blogspot.com/2014/04/beyond-wine-water-and-beer-what-else.html
) 







In a message dated 6/26/2014 8:36:10 A.M. Pacific Daylight Time,  
StefanliRous at gmail.com writes:

Anyone  know of other period recipes where yeast is used, not as a leaven 
or for  beverage brewing, but for something else as in these fish  examples?