Post by jocelyn on Jun 7, 2017 16:18:44 GMT -5
A buddy sent me an article on how lichens are part algae, part fungus and part yeast.
That brought back memories of the older generation in my family knowing how to make barm, bread yeast, from lungwort or oakmoss.
I thought I'd try too,grin.
Take several pieces of lungwort and soak in 3 cups warm water with a cup of flour....overnight is good.
If there is a froth layer by morning, you have coaxed enough yeast to multiply into the water/flour mix. If not, leave it till evening.
Put a cup of the foamy stuff in a large bowl, add a cup of water, 2 eggs, a blob of honey, a cup of gluten flour if you are going to be using heavy flours, and enough
flour to make a stiff dough. Butter the dough, put in a loaf pan someplace warm. When it's big enough, bake it.
There is a slight mossy taste, maybe a tannic taste from the lichen extract...goes well with whole wheat flours, lots of butter and a layer of honey on the finished slice.
It actually worked, huge grin.
s6.postimg.org/6w6swpa6p/barm_bread_from_lungwort.jpg
That brought back memories of the older generation in my family knowing how to make barm, bread yeast, from lungwort or oakmoss.
I thought I'd try too,grin.
Take several pieces of lungwort and soak in 3 cups warm water with a cup of flour....overnight is good.
If there is a froth layer by morning, you have coaxed enough yeast to multiply into the water/flour mix. If not, leave it till evening.
Put a cup of the foamy stuff in a large bowl, add a cup of water, 2 eggs, a blob of honey, a cup of gluten flour if you are going to be using heavy flours, and enough
flour to make a stiff dough. Butter the dough, put in a loaf pan someplace warm. When it's big enough, bake it.
There is a slight mossy taste, maybe a tannic taste from the lichen extract...goes well with whole wheat flours, lots of butter and a layer of honey on the finished slice.
It actually worked, huge grin.
s6.postimg.org/6w6swpa6p/barm_bread_from_lungwort.jpg
