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