Brewing Master

Question:

Anyone experimented with using various beer yeast to make bread rather than just adding a beer to a bread recipe?

Response:

Anyone experimented with using various beer yeast to make bread rather than just adding a beer to a bread recipe?

Rises far too slowly the couple of times I tried.

Response:

Anyone experimented with using various beer yeast to make bread rather than just adding a beer to a bread recipe? Rises far too slowly the couple of times I tried.

But the results can be pretty good.  If not from the actual choice of yeast, then from the slow rise.  It gives a chance for random bacteria to give flavor before they are killed in the oven. It’s worth a try, but it will rise about as slowly as a sourdough leavened dough.  I have made a couple of white bread[1] loaves with Wyeast 3333 bottle dregs, and they were pretty good.  I didn’t get a banana baguette, but it definitely was not as bland as a standard commercial yeast recipe. — Chris Mikkelson  | It has been said that man is a rational animal.                  | which could support this.  – Bertrand Russell

Response:

Reminds me of a Christmas a few years ago at my inlaws.  I wanted to bake rolls but there wasn’t any yeast in the house, Except of course in the home brew I brought. It worked, but it was slow. -J – Hide quoted text — Show quoted text – Anyone experimented with using various beer yeast to make bread rather than just adding a beer to a bread recipe? Rises far too slowly the couple of times I tried. But the results can be pretty good.  If not from the actual choice of yeast, then from the slow rise.  It gives a chance for random bacteria to give flavor before they are killed in the oven. It’s worth a try, but it will rise about as slowly as a sourdough leavened dough.  I have made a couple of white bread[1] loaves with Wyeast 3333 bottle dregs, and they were pretty good.  I didn’t get a banana baguette, but it definitely was not as bland as a standard commercial yeast recipe.

Response:

Considering the results I got starting a new batch of beer using yeast saved after racking, I’ve been thinking about using some in our weekly bread making ritual.  I wonder how the trub (mostly spent hops) will affect the flavor of the bread.  If it’s really bad, maybe the birds will like it. Ed – Hide quoted text — Show quoted text – Reminds me of a Christmas a few years ago at my inlaws.  I wanted to bake rolls but there wasn’t any yeast in the house, Except of course in the home brew I brought. It worked, but it was slow. -J Anyone experimented with using various beer yeast to make bread rather than just adding a beer to a bread recipe? Rises far too slowly the couple of times I tried. But the results can be pretty good.  If not from the actual choice of yeast, then from the slow rise.  It gives a chance for random bacteria to give flavor before they are killed in the oven. It’s worth a try, but it will rise about as slowly as a sourdough leavened dough.  I have made a couple of white bread[1] loaves with Wyeast 3333 bottle dregs, and they were pretty good.  I didn’t get a banana baguette, but it definitely was not as bland as a standard commercial yeast recipe.

Response:

Considering the results I got starting a new batch of beer using yeast saved after racking, I’ve been thinking about using some in our weekly bread making ritual.  I wonder how the trub (mostly spent hops) will affect the flavor of the bread.  If it’s really bad, maybe the birds will like it.

Probably not.  Trub is nasty You could wash the yeast from the trub.  Since it’s destined for bread and not another beer, you could do this with your tap water, or whatever you use to make the bread.  There’s no need for sterile water and sanitary containers, since it will just be going into bacteria-laden flour. This is not a new thing (leavening bread with brewing yeast) and is in fact a return to tradition.  Bakeries used to occur near breweries to use the excess yeast generated by the latter. — Chris Mikkelson  |  Disclaimer: the plural of "anecdote" is not "data."

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