Yuri_Rage

Recipes 

BC, that's a TON of yeast - I guess you can preserve some of the unique flavors by using a large amount of yeast. Sounds like a sound process - much better than the one I used (basically a simple substitution of brewer's yeast for baking yeast).

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Brewing Clamper

Recipes 

Yeah, I tried using the standard amount of yeast the first time, which was something along the lines of 1Tbsp and it took forever to ferment and there wasn't much flavor to it. Another thing I forgot to mention though is that I only use about 1-1.5c of the sponge to 3c. of flour for the bread. The dough will look a bit brownish due to the beer yeast, but it makes some tasty bread... I'll take some pics next time I make some and post them...

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Hell Brew

Recipes 

Here you go the experiment done for you.
Basic Brewing Beer Bread Experiment

AZ_IPA

Recipes 

My brewing buddy and I have been making bread or pizza dough with the yeast after we move from primary to secondary....

just use "primary fermenter yeast" than you normally would use dry yeast. It doesn't rise as fast as pointed out, but for a thin crust pizza you don't need much rise. It did seem to have some effervescense that a normal pizza dough doesn't have.

Tried it with an IPA and the dough came out a little hoppy, but with a nut brown and an amber, the pizza came out great (or maybe we just had drank too many homebrews during the short process of moving from primary to secondary )

niquejim

Recipes 

It's easier to use beer for flavor and bread yeast for rising.

I've been a baker for 20+ years (yeah i feel old)

Beer yeast is designed to produce alcohol and CO2
Bread yeast is designed to produce CO2