Islandboy85
Well-Known Member
I just had an idea for using the yeast out of my fermenter to make bread when I bottle next week. Has anyone else done this? How much yeast did it take versus regular bakers yeast? Any thoughts would be appreciated.
Beer bread?
- Thread starter Islandboy85
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I've made both bread and pizza dough using leftover beer yeast.
A couple tablespoons of slurry work. Keep in mind what type of beer you're making with the yeast.
A hoppy pale ale works good for some breads (the hops in the trub wouldn't be desirable in some breads), a brown ale's yeast makes great pizza dough!
A couple tablespoons of slurry work. Keep in mind what type of beer you're making with the yeast.
A hoppy pale ale works good for some breads (the hops in the trub wouldn't be desirable in some breads), a brown ale's yeast makes great pizza dough!
JuliaKhanam
Member
It really does NOT make a difference. You can also use soda's to make the beer bread. I know a woman who used 12 ounces of apple cider in place of beer, she said it turned out great, but I didn't taste it.
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ChshreCat
Well-Known Member
I'd use the beer and the grains in the bread and use bakers yeast for it. But that's me. Different yeasts have different properties. To me, brewers yeast is for brewing and bakers yeast is for baking. One will work as the other, but not as well. Just IMHO.
