I am a home brewer and bread baker. I was interested in the use of commercial beer yeast for sourdough, so I ended up here.
A little background: I used to trap wild yeast back in the 70's from high alpine meadows for my sourdough starters. I have been home brewing since then too.
Currently, I have a rye sourdough starter that I have been using for a very dark rye bread. Interestingly enough, this starter culture was not inoculated with any yeast strain, just the natural yeast that either accompanied the malted rye I had double ground at my brew supplier's or was floating around my house.
Combining brewing and bread making knowledge came natural to me. I started on the dark rye bread adventure by seeking out a basic Eastern European sourdough recipe. I stumbled upon a website for Lithuanian Black Rye Bread: http://http://www.gourmantineblog.co...ack-rye-bread/
. This recipe has become my cornerstone for baking sourdough rye bread.
The process used in this Lithuanian Black Rye Bread recipe is unique and works successfully. It is a two day affair before you have bread (if you have starter prepared), but for us brewers being patient is part of the game. Following the recipe exactly the first time I used it; there was a less than perfect loaf. I had used Bob's Red Mill stone ground rye flour for the starter and the recipe. The starter was not as active as most of my other sourdough starters and even had a slightly off smell.
Thinking back on my first try at Lithuanian Black Rye Bread, immediately I knew that the starter had to be more active to make a better product. Off to the local brew supply to get some freshly ground malted rye. When brewing, I figured that the freshly ground rye should be mashed before it started. I used an insulated travel mug as a mash-tun, since I was using only 100gm of grain and 150ml of 70c water for 45min. Bingo! A nice and active starter. Thus I say: Don't for get to mash grain for sourdough starter
The Lithuanian Black Rye Bread recipe calls for, as an option, 35gm of malt powder. I use 35gm of Briess spraymalt and figure it is feeding the starter used in the recipe. I have also amended the recipe include 50gm of Roasted Barley 690-700°L and replaced 50gm of flour with my brew shop's double ground malted rye for texture (+ the starter has texture).
There's still snow on the high mountains here in New Mexico, so it will be a while before I can get up into the high country to trap yeast. I am complantating a new sourdough starter using double ground red wheat from my brew supplier. Does anybody have a suggestion for a brew yeast to inoculate my wheat with?