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Old 06-19-2009, 05:16 PM   #1
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Default 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?

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Old 06-19-2009, 05:39 PM   #2
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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.
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
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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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