Old Yeasts - was hist-brewing: Kvass
bill at bracewel.demon.co.uk
Sun Jul 6 00:37:46 PDT 2003
In message <004001c34362$2c4fa920$3450ef42 at burningwdgfqg5>, Hiram Berry
<burningb at burningbridges.com> writes
>> Yes, but in Markham's day, the yeasts had not been selectively bread
>> apart for four hundred years. I wouldn't recommend doing that today.
>All punniness aside Scotti :) , your observation makes the opposite point.
>That specialization is modern! The yeast strains diverged only in the last
>few centuries: the baker's yeasts today aren't what were used for baking in
>Markham's time and the brewer's yeasts today aren't either. So using modern
>strains for either activity likely won't yield a very accurate recreation.
>The yeasts used IMO were the same in Markham's era or the Old Kingdom. The
>vocational specialization is reflected by the modern innovation of pure
Might I postulate that brewers yeast is nearer the 'missing link' than
I've baked bread with yeast straight from a traditional brewery and the
bread came out fine. The only difference I could see was a much
frothier barm pot than I am used to baking with. (This might have been
due to the active nature of the yeast I set off with). Taste and
structure of the bread was fine.
The wild 'yeast repository' theory sounds interesting tho.
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