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Old 03-18-2008, 08:54 PM   #11
Yuri_Rage's Avatar
Jul 2006
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BC, that's a TON of yeast - I guess you can preserve some of the unique flavors by using a large amount of yeast. Sounds like a sound process - much better than the one I used (basically a simple substitution of brewer's yeast for baking yeast).
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Old 03-18-2008, 09:42 PM   #12
Brewing Clamper
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Apr 2006
Union City, CA
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Originally Posted by Yuri_Rage
BC, that's a TON of yeast - I guess you can preserve some of the unique flavors by using a large amount of yeast. Sounds like a sound process - much better than the one I used (basically a simple substitution of brewer's yeast for baking yeast).
Yeah, I tried using the standard amount of yeast the first time, which was something along the lines of 1Tbsp and it took forever to ferment and there wasn't much flavor to it. Another thing I forgot to mention though is that I only use about 1-1.5c of the sponge to 3c. of flour for the bread. The dough will look a bit brownish due to the beer yeast, but it makes some tasty bread... I'll take some pics next time I make some and post them...

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Old 03-19-2008, 12:53 AM   #13
Hell Brew
Jun 2007
CLear Lake TX
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Here you go the experiment done for you.
Basic Brewing Beer Bread Experiment

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Old 06-04-2008, 10:40 PM   #14
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Jun 2008
The Cold Part of AZ
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My brewing buddy and I have been making bread or pizza dough with the yeast after we move from primary to secondary....

just use "primary fermenter yeast" than you normally would use dry yeast. It doesn't rise as fast as pointed out, but for a thin crust pizza you don't need much rise. It did seem to have some effervescense that a normal pizza dough doesn't have.

Tried it with an IPA and the dough came out a little hoppy, but with a nut brown and an amber, the pizza came out great (or maybe we just had drank too many homebrews during the short process of moving from primary to secondary )

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Old 06-04-2008, 11:36 PM   #15
Burrowing Owl Brewery
niquejim's Avatar
Jul 2007
Cape Coral Florida
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It's easier to use beer for flavor and bread yeast for rising.

I've been a baker for 20+ years (yeah i feel old)

Beer yeast is designed to produce alcohol and CO2
Bread yeast is designed to produce CO2

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Old 12-11-2012, 04:31 AM   #16
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Sep 2012
San Diego, California
Posts: 126
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Old thread, but bringing it back. Just made some beer bread up with 1.5 cups of yeast slurry washed once and harvested from the NB brick warmer red ale. Supplemented the yeast with a pack of regular bread yeast dissolved in 1/2 cup Luke warm water mixed in with the slurry. Let that mix sit at room temp with some sugar for an hour or so to wake up the yeasties, and then used this slurry with additional liquid called for by the recipe with the flour, some honey, and other miscellaneous ingredients. Let the bread rise for 24 hours and baked in the oven. Turned out really good, and the coolest part was having a slice of the bread with a cold glass of the beer that was fermented with the same yeast (white labs Irish ale yeast- 004. Seemed fitting!) What an awesome organism- two processes, two outcomes, both tasty! Makes me want to do more experiments like this!

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Old 12-14-2012, 06:00 PM   #17
Feb 2011
Columbus, OH
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I made a starter with US-05. Slow to ferment and very sour... I'd rather just bake a poulish with redstar active dry yeast and be on my way. I gave the starter away...

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Old 01-12-2014, 02:41 PM   #18
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Jun 2013
State College, PA
Posts: 115
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Okay, reviving this sucker again! What if you use some yeast from high krausen or, at minimum, sometime mid-fermentation?
Isohumulone - Bitter beer is better beer.

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