Beer Bread

First post…

I am curious if I can use the yeast that is left in the bottom of the plastic fermenter to make bread?

I can’t see why not but I don’t know the steps I would need to follow. Or can I just scoop it out and make the bread right away?

Does anybody have any beer bread recipes they’d be willing to share?

It works fine, but just make sure you get most of the hops out before fermentation (bits of hops don't improve a bread).

Most of the stuff I do is sourdough, but I have really enjoyed this no knead recipe http://www.nytimes.com/2006/11/08/dining/081mrex.html hopefully you have a dutch oven.

Certainly can! Below are some photos of baguettes I made with some harvested S-05. Flavor actually came out pretty well. If I am using commercial yeast (as opposed to sourdough), then I usually make a poolish or biga and do cold retardatations in the fridge overnight - it really enhances the flavor. However, when you do something like this, the idea is less yeast is more, as it allows more flavor to develop within the bread without breaking down too many sugars or overproofing.

Yes, this does work. Bearing in mind that brewers yeast is full of b vitamin ("bitamins") and sold in supplement pills as well as the marmite. Also it is a source of chromium apparently. The only issue is that the taste of the hops can be discernible.

What is it even called, maybe calling it Bitamin bread?

It might be the theoretical cause of autobrewery syndrome?

https://www.ncbi.nlm.nih.gov/pubmed/10976182

Indeed, Bitamin itself is the name of a 20th century Japanese journal.

I tapped another 2L bottle at the end of the brew.

I'm thinking you can add this to breadflour directly for Bitamin bread, or filter it through a cheese cloth, and boil it down with salt into a marmite.