Making bread from used beer yeast.

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Making bread from used beer yeast.

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gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Mon May 15, 17 4:55 pm Post subject: Making bread from used beer yeast.
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: 42223
Location: North Devon

Posted: Mon May 15, 17 5:33 pm Post subject:
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: 15472
Location: Today I are mostly being in Yorkshire.

Posted: Mon May 15, 17 10:39 pm Post subject:

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: 42223
Location: North Devon

Posted: Mon May 15, 17 10:46 pm Post subject:
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.

Posted: Tue May 16, 17 2:33 pm Post subject:

gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Wed May 17, 17 9:10 am Post subject:
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: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds

Posted: Thu Jun 22, 17 11:38 am Post subject:

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: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds

Posted: Thu Jun 22, 17 6:31 pm Post subject:
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: 15051
Location: East Midlands

Posted: Thu Jun 22, 17 9:45 pm Post subject:
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: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds

Posted: Fri Jun 23, 17 9:36 am Post subject:

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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