beenjammin
Well-Known Member
is it worth trying to use beer yeast in bread as opposed to bakers yeast? would it impart any beery flavours? or are they just too different?
ScubaSteve said:I haven't been so pumped since I discovered homebrewing. I drove EVERYWHERE looking for a baguette pan...to no avail.
beenjammin said:is it worth trying to use beer yeast in bread as opposed to bakers yeast? would it impart any beery flavours? or are they just too different?
BigNick73 said:yeah u can do it they did it on one of the basic brewing pod casts, said it tasted like bread, and the beer made with bakers yeast tasted like beer.
You can make bread with beer just mix beer with flour, salt, sugar and baking powder and bake, there's quite a few recipes for this via google, apparently different types of beer impart different flavors, only ever had it made with budweiser myself.
TerapinChef said:Here are my thoughts on the subject...
1) I knew somebody was going to try to make a baguette screen! I just knew it! Never actually used it but this looks reasonable:
http://www.amazon.com/dp/B00004R91J/?tag=skimlinks_replacement-20
2) While not so much for the beginning baker, once you feel you have the hang of it this is one of the finest artisan bread books I have ever seen :
http://www.amazon.com/dp/0679409076/?tag=skimlinks_replacement-20
3) No one has discussed the building of a starter! Also, for those of you who are serious brewers, I don't recommend using anything but beer yeast. You don't really want a bunch of rogue yeasties proliferating in your kitchen like those little guys in the Good Eats beer episode. A starter is not terribly hard to maintain (if you can culture yeast from your beer chances are your 4 year old can make and maintain a starter) and lend so much character to your bread. This is how your bread can truly become yours....and stay that way. I know people who have starters that are literally older than I am. Some bakers keep them for 20 years.
Glad to see this post, nice to see PseudoChef isn't really so "Pseudo":rockin:
For those of you with a busy work / home life that can't always plan ahead, here is a recipe for quick yeast bread I got out of the local supermarket quarterly recipe flyer. Works good, although not quite as good texture as double risen or starter based bread. However, I can get home from work and have hot fresh bread on the table about 1.5-2 hours later. Using Kitchen Aid stand mixer with bread hood makes it almost effortless.
I suggest anyone interested in baking good bread to read the Tartine bread book. Really.
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