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Breadbaking

GGDA@aol.com
Sat, 29 Oct 1994 20:53:48 -0400
v005.n042.1
Has anyone been experimenting with the residue from beer brewing as a
leavening in breadbaking?  The yeast used in Italy is "lievato di birra", or
beer yeast.  

If you have, whether you were successful or not, I would like to hear from
you.

GGDA/MRF