Beer and Bread

[crosschk]

I may be over thinking this

If I make beer and bread in the same general area, is there an issue with the 2 different types of yeast floating around? I understand that with beer and closed fermentation, that gas escapes the carboy but should not be going in. I have a fermentation chamber that would keep it away from the kitchen that I also make bread. So I am thinking its ok

Just wondering if anyone has run into any of issues doing this or am I just being weird lol

 

[Miraculix]

No Problem. You are overthinking.

 

[crosschk]

No Problem. You are overthinking.

Yeah i figured as much lol

 

[DBhomebrew]

I like sourdough that tastes of sourdough. A semi-long, semi-cool proof in the fermentation chamber does the trick. Beer and bread fermenting within inches of each other with nary but a tea towel between them.

 

[hotbeer]

I think you are overthinking this too.

I make bread too. And I've added some beer yeast... S-04, US-05 and some unlabled yeast that use to come in the kits I'd buy, to homemade pizza dough. It does change it notably and it adds a different type of crispiness to the crust. However for regular bread, it seemed to add no benefit and actually seemed a detriment. I only added it as an addition to the normal bread yeast I use with them.

I haven't done much experimentation with beer yeast and bread though. Probably less than 5 times in the last two or three years.

 

[gunhaus]

I make beer, bread, meat products, cheese, yogurt, sauerkraut, pickles, bullets, and guns all in the same big room and nothing bad has happened yet. But then this has only been going on 37 years . . . . .

 

[crosschk]

Thanks guys for the reassurance