I have nurtured several sourdough starters over the years, and on occasion, I have tossed in a mason jar of saved brewing yeast instead of bread yeast. e.g. pitching a Belgian yeast into a "dessert" bread like scones or pancakes to get subtle esters and phenols that compliment it. I decided that I should try maintaining a beer yeast culture in a bread starter to see how the flavors change, and then maybe I'll eventually take my bread culture and adapt it back to beer.
Currently I have one "normal" sourdough starter going, along with another one I made starting with a bit of my mild that used Nottingham. It has a very distinctive sweet, fruity aroma.
Anyway, they are both a few weeks old at this point, and I'm getting some tasty bread from them now.
Today's bread, at my wife's request, is pain-de-epi. Actually she requested bacon epi pain, but we don't have any bacon.
Currently I have one "normal" sourdough starter going, along with another one I made starting with a bit of my mild that used Nottingham. It has a very distinctive sweet, fruity aroma.
Anyway, they are both a few weeks old at this point, and I'm getting some tasty bread from them now.
Today's bread, at my wife's request, is pain-de-epi. Actually she requested bacon epi pain, but we don't have any bacon.