Old thread, but bringing it back. Just made some beer bread up with 1.5 cups of yeast slurry washed once and harvested from the NB brick warmer red ale. Supplemented the yeast with a pack of regular bread yeast dissolved in 1/2 cup Luke warm water mixed in with the slurry. Let that mix sit at room temp with some sugar for an hour or so to wake up the yeasties, and then used this slurry with additional liquid called for by the recipe with the flour, some honey, and other miscellaneous ingredients. Let the bread rise for 24 hours and baked in the oven. Turned out really good, and the coolest part was having a slice of the bread with a cold glass of the beer that was fermented with the same yeast (white labs Irish ale yeast- 004. Seemed fitting!) What an awesome organism- two processes, two outcomes, both tasty! Makes me want to do more experiments like this!