I have been making sourdough now for the last six months or so, fairly successfully, using a starter that I created on the bread-making course that kicked this all off.
While on the course, I mentioned to the instructor that I also brew beer and he said I could use the beer barm to make bread. However, I'm not sure exactly how to do that.
Barm is defined as
the foam or scum formed on the top of a fermenting liquid, such as beer[...]
Now, the first problem I have is that I do not have easy access to the top of my fermenting beer. In order to keep things sterile, the lid of our fermenter is kept firmly on until after bottling. I am therefore left with whatever we have left over after bottling. I have emptied this into a tub and the result is a lot of sediment at the bottom with fermented beer on top. I'm not even sure if this qualifies as "barm", although it must contain whatever was on the top of the liquid before we bottled.
This is a side view that shows the separation.
and here is some of the sediment scooped off the bottom.
Question: Can I use this to make a starter? If so, how? Which part do I use, and what do I do with it? I'm not even sure exactly what the sediment is.
And is there any part of it I shouldn't use, or can I just bung it together with some flour and see what happens next? :-) I'm more than happy to experiment, as long as it's safe!