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Old 03-29-2010, 09:52 PM   #1
nullpointer0x00
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Mar 2010
Minneapolis
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Hello everyone,

I know this isn't entirely beer related but, I would like to reuse some of the yeast from the bottom of my carboy to make bread. Has anyone tried this? If so do you have any tips or recipes.

Thanks

 
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Old 03-29-2010, 09:56 PM   #2
Clayton
 
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yeah it works fine but in my xp it take a little longer to rise the first time.
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Old 03-29-2010, 10:00 PM   #3
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I've made pizza dough using beer yeast, it came out good (it was a American Brown - so very little hops)

2 cups flour
3/4 water
2 Tbsp sugar
2 tsp salt
~2-3 Tbsp yeast slurry

 
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Old 03-30-2010, 12:54 PM   #4
jason.mundy
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AZ, sounds like my pizza dough recipe. I also add 1 Tbsp of olive oil.

Mix in the bread machine on the dough setting for 20 minutes, and refrigerate overnight in a ziplock bag. It is good in the fridge for 4 days or so.
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Old 03-30-2010, 05:27 PM   #5
Freezeblade
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I've done this before too, however due to the hops in the trub I have a tendacy to only make rye breads with caraway seeds with the yeast cake, and I still dont' do the straight dough method for them, keeping more twards a bread starter, like a poolish.

Now, top-cropped blowoff yeast, on the other hand, is awesome for all kinds of bread, I just did a "belgian country baguette" in which the dough was kinda a french country baguette (normal baguette dough with some rye and whole wheat) done with a little spent grains, and the yeast was WLP530 from a top crop. turned out awesome.
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Old 03-30-2010, 05:59 PM   #6
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How do you go about using the yeast slurry for this? Just throw it in the dough?

 
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Old 03-30-2010, 06:11 PM   #7
Freezeblade
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Quote:
Originally Posted by bovineblitz View Post
How do you go about using the yeast slurry for this? Just throw it in the dough?
I generally take a tablespoon of the slurry and put it into a poolish ( http://en.wikipedia.org/wiki/Pre-ferment )

then make my bread like I normally do.
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Old 03-31-2010, 04:18 PM   #8
OsbornBrewing
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Oct 2009
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I partial wash my trub for bread. I have made a sourdough starter from my Wheat Beer recipe and also pizza dough.

If I am keeping the yeast I will boil 2 cups of water prior to siphoning. Cool it to room temp, and using a sanitized 1 quart pitcher I will scoop up whatever I can get in one pass, not trying for specific amount just getting whatever I can. Then pour the boiled water in the pitcher give that good swirl make sure everything is in suspension and let that sit ffor 15 - 20 mins. Any hops or break material will fall out and your yeast will be in suspension, pour off the liquid into a jar, and place that in the fridge for a day. The sediment in the jar is your yeast. When you are ready to dough pour off the liquid, this isn't needed, I use a teaspoon of the yeast sediment for pizza dough and 2 or 3 for sourdough starter. Oh, make sure to take your yeast out of the fridge and raise to room temp prior to pitching in dough.
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Old 03-31-2010, 04:25 PM   #9
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Does the use of a beer yeast (hefeweizen, for example) impart a different flavor to the bread?!

 
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Old 03-31-2010, 04:36 PM   #10
mosquitocontrol
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Sep 2008
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Wow. Definitely would like to try this.

 
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