Using beer yeast in bread making.

[BeerCat]

Yeah i know mate. If they closed half the shops in this city would be empty. My local used to give me free booze, good people. Obviously i don't buy beer anymore though. :)

My Mrs does the kneading, i do the No Knead. I actually prefer is as its lighter consistency to the stuff she makes.
Do you think the Yeast cake from a Stout is suitable or an IPA? Don't really want hoppy bread.

 

[Chippy_Tea]

The minds boggles and there's no suitable "Smilie" for what I think!

I sorted that for you.

The mind boggles at the stupidity of some people, the racist attack on the shop is bad enough but the dumb **** wouldn't have even thought there may be people living above it.

 

[Dutto]

Yeah i know mate. If they closed half the shops in this city would be empty. My local used to give me free booze, good people. Obviously i don't buy beer anymore though. :)

My Mrs does the kneading, i do the No Knead. I actually prefer is as its lighter consistency to the stuff she makes.
Do you think the Yeast cake from a Stout is suitable or an IPA? Don't really want hoppy bread.

I don't see how the yeast would carry significant flavours from the beer to the bread.

Bear in mind that I scraped the trub off the bottom of the FV after the beer had been syphoned off then:

o fermented it with some sugar,

o removed anything that didn't look like yeast (bits of hops etc),

o divided it into two portions and then watered that down to make the 2 x 300mls that I needed for the bread.

I will definitely put my money where my mouth is on this one as I am currently cold crashing the Wilco Pilsner with Chillies.

When the new MKs arrive (hopefully by Wednesday) I will transfer the Pilsner into the barrels and use some of the yeast from the brew to bake a couple more loaves.

I'm not worried if the bread tastes of chillies if I'm wrong so it's worth the experiment.

I'll keep you posted on progress. :thumb: :thumb:

 

[BeerCat]

Excellent. Very interested in how the Chillie Lager turns out. I love hot food but i guess the idea is something with a spicy taste rather than a burning effect.

 

[Dutto]

Still Cold Crashing I'm afraid because the MKs didn't arrive!

 

[Dutto]

I sorted that for you.

The mind boggles at the stupidity of some people, the racist attack on the shop is bad enough but the dumb **** wouldn't have even thought there may be people living above it.

Thanks!! The "Rage" Smilie is very appropriate! :thumb:

 

[Dutto]

Okay, the MKs arrived today so I syphoned off the Wilco Pilsner with Chillies and rescued some of the trub.

Half of the trub has been put away in the fridge for later and I used the other half to make a Banana Loaf (Morrisons had some almost black bananas at a giveaway price) and a Sun Dried Tomato Loaf (Lidl had some Tunisian dried tomatoes at £1.59 a packet).

I couldn't detect any significant chilli taste in the beer or the trub so I was pretty sure that the finished loaves would be free of any chilli taste ...:thumb:

... and for once I was right! :whistle:

 

[Kybren]

I'm interested in usi g my trib as yeast on my next brew but how long would the trub stay good in the fridge?

 

[Argentum]

Muntons, Windsor, and S-33 yeast in particular have not evolved very far off genetically from typical bread yeasts, as can be seen in this genetic level similarity tree yeasts (look for them under "mixed origin" category at the left-middle):

http://beer.suregork.com/wp-content/uploads/2018/11/Brewing_yeast_family_tree_nov_2018_v11.pdf

 

[Argentum]

My wife just made a bread machine loaf of Spelt bread wherein I asked her to use an expired packet of Fermentis K-97 yeast in place of bread yeast, and it came out mainstream normal. Nothing unusual or special about it. Just quite good.