[Clear as mud. Maybe the only definitive difference is the explicit source of brewer's yeast?]
Profile: A very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74 °F (21-23 °C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
[I like this description better than 1335 English Ale II, which finishes on the dry side.]
try a half batch
If I could just get it to roll out, I might be able to make decent flatbread.
tried it 3/12/2011 using whole wheat and spelt flour, halved the recipe; very dense and plain, needs salt/oil, milk or egg?
tried it 3/12/2011, halved the recipe; may work as a pizza crust
No yeast, but includes milk and egg. Might try replacing the egg with ground flaxseed, and the milk with almond or coconut milk. If it works with spelt, this could be a good pizza dough too.
No yeast, but includes milk and egg. Might try replacing the egg with ground flaxseed, and the milk with almond or coconut milk. If it works with spelt, this could be a good pizza dough too.