Recent content by destruc7

Awesome! Thanks for the info! I was thinking a wit yeast for a donut, hopefully to bring some citrus or fruitiness out. Or a saison strain for pepper or spice. Looks like im going to be playing with this in the next couple of weeks.

Do different yeast strains give different flavors in baking, like they do in beer? Or would brewers yeast not be as effective bakers yeast?