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Old 06-19-2009, 05:16 PM   #1
May 2009
Posts: 2

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?

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Old 06-19-2009, 05:39 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,236
Liked 255 Times on 169 Posts

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 hopefully you have a dutch oven.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 06-19-2009, 06:03 PM   #3
PseudoChef's Avatar
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts

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.

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