Clean With Cleaners You Can Eat by Raven Ranson
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My dream has always been to live close to the land. My goal is simpler, sustainable, more self-reliant living. In 2009 my husband and I bought a neglected 1920s-built bungalow on 5 acres, which we've gradually built into our homestead.
Anne Miller wrote:We have not made beer so we do not have barm though we might try that with the scum off of making wine.
Wine lees, the sediment of dead yeast cells and other particles left after fermentation, can be used in bread making. They can be incorporated directly into bread dough or used to feed a sourdough starter, potentially adding a subtle flavor profile such as a slight apple aroma when derived from cider.
Research indicates that adding Cava lees (a type of wine lees) at a 5% concentration to bread dough can improve microbial growth during short fermentations, enhancing the production of volatile compounds that contribute to aroma and flavor.
The lees are rich in nutrients and can support the growth of both lactic acid bacteria and yeast in the dough.
While lees from wine or other fermented beverages may contain residual alcohol, this typically evaporates during baking.
Additionally, lees can be used to make soft cheese or mozzarella by curdling milk with their natural acids.
Some home brewers and winemakers have successfully used wine lees or leftover yeast from fermentation to make bread, reporting good results and unique flavors.
AI-generated answer. Please verify critical facts.
TO MAKE A BUTTERED LOAFE
Take 4 quarts of milke, put runnet to it, whey it, and hang the curd up in a cloth to dreyne for an houre or 2. Then take 10 eggs and leave out 3 off the whites, then take a little ginger, a pinte of ale yeast (barm), as much fine flowre as will make it up to a loafe. When it is well baked, cut it up and butter it with sweet butter and sugar. Your butter must be melted and beat up with the sugar before you put it into the loafe.
"The dough was kneaded in a wooden trough which was cut out of a split log. The leaven was made by souring a handful of flour stirred in water or milk and left in the open for fermentation because wild yeasts were present in the air. After that small birch sticks were dipped into the leaven and dried; they could be soaked whenever needed. Such leaven was not always working, so the bread was probably coarse and hard, especially if the flour and the other ingredients had not been ground thoroughly. As brewing and baking went hand in hand, the foam from fermenting the beer with hop was also added to the dough; such kind of leaven (barm < Anglo-Sax. beorma) produced lighter, softer, and more flavored bread."
