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Making bread from used beer yeast.

 
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gardening-girl



Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.
PostPosted: Mon May 15, 17 4:55 pm    Post subject: Making bread from used beer yeast.  Reply with quote    

As Barrie is doing voluntary work at our local micro brewery, he has access to lots of used beer yeast. I am thinking this could be reused for bread making. Any ideas/ thoughts.
I thought similar to a sourdough/ poolish.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41719
Location: North Devon
PostPosted: Mon May 15, 17 5:33 pm    Post subject: Reply with quote    

Beer yeast is more 'aggressive' than bread yeast. I'd think you might find that the dough rises too fast to develop much flavour.

Hairyloon



Joined: 20 Nov 2008
Posts: 14821
Location: Today I are mostly being in Yorkshire.
PostPosted: Mon May 15, 17 10:39 pm    Post subject: Reply with quote    

sean wrote:
Beer yeast is more 'aggressive' than bread yeast. I'd think you might find that the dough rises too fast to develop much flavour.

Play it some calming music?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41719
Location: North Devon
PostPosted: Mon May 15, 17 10:46 pm    Post subject: Reply with quote    

Find the right farmers market and I'm sure you could sell composer-specific bread...

'Our dough has been raised to the calming sounds of Chopin piano concertos for a smoother and deeper flavoured crumb...'

gardening-girl



Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.
PostPosted: Tue May 16, 17 2:33 pm    Post subject: Reply with quote    


gardening-girl



Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.
PostPosted: Wed May 17, 17 9:10 am    Post subject: Reply with quote    

We are giving it a try. Made a poolish ( sponge) from 100g of flour and 100g of yeast. left it overnight.
This morning I have added the poolish to 500g of flour, salt and 300g of water. Now leaving it to prove in the fridge for 24 hrs.

buzzy



Joined: 04 Jan 2011
Posts: 3127
Location: In a small wood on the edge of the Huntingdonshire Wolds
PostPosted: Thu Jun 22, 17 11:38 am    Post subject: Reply with quote    

gardening-girl wrote:
We are giving it a try. Made a poolish ( sponge) from 100g of flour and 100g of yeast. left it overnight.
This morning I have added the poolish to 500g of flour, salt and 300g of water. Now leaving it to prove in the fridge for 24 hrs.


That's all very well, but how do you get the loudspeakers into the 'fridge?

Henry

buzzy



Joined: 04 Jan 2011
Posts: 3127
Location: In a small wood on the edge of the Huntingdonshire Wolds
PostPosted: Thu Jun 22, 17 6:31 pm    Post subject: Reply with quote    

According to what I have read, the main problems with brewer's yeast are

1) it can be bitter if not washed thoroughly before using for baking

and

2) its action is unpredictable. It may be 'aggressive' as Sean says, but it can presumably also be 'passive', and you never know which.

Henry

wellington womble



Joined: 08 Nov 2004
Posts: 14821
Location: East Midlands
PostPosted: Thu Jun 22, 17 9:45 pm    Post subject: Reply with quote    

On a very loosely related note, I noticed Morrisons had fresh yeast in the chiller cabinet yesterday. As it comes up now and again, I thought I'd let people know.

buzzy



Joined: 04 Jan 2011
Posts: 3127
Location: In a small wood on the edge of the Huntingdonshire Wolds
PostPosted: Fri Jun 23, 17 9:36 am    Post subject: Reply with quote    

wellington womble wrote:
On a very loosely related note, I noticed Morrisons had fresh yeast in the chiller cabinet yesterday. As it comes up now and again, I thought I'd let people know.


That's good to know. I'll have a look next time I get to Morrisons, see if our 'local' store stocks it.

Henry

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