Beer bread

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There are a lot of folks who use washed yeast and even the spent grains.

I regularly use reclaimed yeast for pizza and pretzel dough.
 
My american ale II raised bread. Used washed yeast from a nierra sevada batch. Let i rise over about 24 hours, punched it down twice. Great crust, great gluten development due to 3 times re-kneading. Slight odor of cascade but its only my nose that picks it out. Great crumb too.

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