There is a local nano-brewery here near Pittsburgh that gave this a shot. I went out to chat with him and he sent me home with a growler of it so I could review it for him on beer advocate. Again, as seems to be the case with a lot of attempts at this, it wasn't perfectly true to form...about 2.5% alcohol and he used a little bit of brewer's yeast in addition to the bread just to kickstart the fermentation. It wasn't all that good. It tasted like a watered down citrus drink to me and as you can imagine, it was VERY yeasty in taste.
Primary: Sour Brown, RIP Stout
Kegged: Pumpkin Stout
Future Brews: a gluten-free beer for my mother-in-law, barleywine