Beer Bread

[Portreath]

I'm not sure if this is the right place to post this, however; given that my experiment contains 3 ingredients from the title, I'm guessing so. Recently I barreled by first attempt at the Beerworks Kentish bitter kit, Once I had it all siphoned off I was a bit reluctant to simply throw away the remains in the FV. So I took out a couple of ladles full, added some plain flour and a little water, and 24 hrs later I had a wonderfully active yeast starter for bread making. I've got to admit, the resulting wholemeal rolls I made had a cracking hoppy beer back note, hansome!! Has anyone else used this methods to make bread?

 

[Drunkula]

I've put the trub straight into a standard loaf and there was no difference from normal. There was loads of yeast ready to go.

 

[chthon]

In Vleteren, where the Struise Brouwers live, the baker bakes once a week bread with yeast from Pannepot. So, even professionals use it (if available, that is).

 

[Portreath]

I work in the food business and used to make leavened flat breads daily, and using this method I could really taste the difference, so yes, I can see why professional bakers used it.