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Author
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Topic: Ale Barm Bread
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David Parish-Whittaker
Member
Member # 296
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posted 07-15-2002 04:54 PM
    
So, I'm about to rack some of my ale, so I should have a good cup or so of ale yeast left over afterwards (I believe that's what they called barm, right?).Rather than just flush it, I was thinking of making some bread with it. Might as well make it historical bread, of course. Any ideas for a recipe? I can get stoneground unbleached and whole wheat flour. I also can get wheat berries (I have a Corona hand mill I use for cracking my barley). BTW, doesn't the phrase "ale barm bread" just roll off the tongue? -------------------- -David Parish-Whittaker
Solana Beach, CA
www.thegoliards.com
Registered: Mar 2002 | IP: Logged
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Anne-Marie
Member
Member # 8
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posted 07-16-2002 10:35 AM
quote:
Originally posted by David Parish-Whittaker:
Any ideas for a recipe?
alas, there are few if any complete bread recipes for our period. Its my theory that the bakers werent the same folks as the cooks, and cooks tended to write more than bakers  . There is the Bread Azziz of the 12th century?, and theres some 16th century and later recipes, but nothing for the 15th century, alas. Theres a recipe for rastons, where the production of the bread is incidental, but that doesnt call for ale barm. does anyone else have something? I'd love to be proven wrong on this....
-_AM -------------------- "Let Good Come of It"
Registered: May 2000 | IP: Logged
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