The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

alcohol in barm

mutantspace's picture
mutantspace

alcohol in barm

after managing to cultivate some yeast in the wort of a dark ale Ive now been given, by the same brewery, frothy barm full of live yeast, to play with.

After reading a bit on t in this forum I decided to mix 100g barm with 100g WW and 100g water. And man was it vigorous. This moring I took 10g of the initial mix and on @dabrownmans advice made a starter with 10g barm, 40g water and 60g WW.  4 hours have passed and im ready to refresh. My question is will the alcohol burn away in oven? is it an issue at all? 

Any thoughts?    

David R's picture
David R

... about boil-off rates of alcohol, consider how much alcohol you might really be starting with. I think I probably small enough to ignore, even if it all stayed in.

David R's picture
David R

... "it's", not "I".

mutantspace's picture
mutantspace

Thanks for that...I’m just going for it. Smells fine now, after 2 refreshments