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Old 12-24-2010, 12:01 AM   #1
Oct 2010
Ann Arbor, MI
Posts: 166

I'm new to homebrewing but have been homebaking for some time now. I've got a wild yeast bread starter I've been maintaining for for over a year now. Tonight I started a loaf of beer bread and it got me thinking. Being that the beer I used was only bottled for around 4 weeks now, does the beer yeast reactive like when it was primed and bottled?

The beer I used was off the top of the bottle, so maybe there wasn't much yeast as it's probably all in the cake at the bottom?

The dough smells amazing so far, it's based off of a beer bread recipe from The Bread Bible, changed to use my starter.

10oz bread flour
1 oz whole wheat flour
7 oz 100% hydration starter
5.5 oz Porter from How to Brew
1 tbsp malt syrup
some salt, don't remember how much

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Old 12-24-2010, 12:17 AM   #2
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
Posts: 69,881
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I would guess you have almost no yeast. You could pull some yeast out of a yeast cake to make a sourdough starter, but without using some actual yeast and just beer, you won't have much yeast at all.
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Old 12-26-2010, 09:55 PM   #3
Dec 2009
Blue Bell, PA
Posts: 8

I have baked bread with both homebrewed and commercial pasteurized beer and I can't tell a difference. I usually back off a little on yeast when replacing water with beer in a bread recipe but I don't think it is because there are yeast left in the beer.

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