Hot answers tagged bread
I know people who do this all the time and their breads are very good, never too dense. You have to remember to treat it like sourdough though. Sourdough yeast takes a long time to rise bread (between 6 and 12 hours) and beer yeast performs very similarly. The "heaviness" or "denseness" all of the other posts refer to is simply because they did not give ...
Bread yeast is designed to produce huge amounts of CO2 to aid in rising. Beer yeast is not. Now this is not to say that you CAN'T use brewing yeast, but you will get a more dense bread. The guys at Basic Brewing did an experiment brewing a pale ale with bread yeast and baking bread with Safale-05. They said the bread came out tasting like... bread. But ...
Use leftover yeast to make pretzels! So good when their warm and the perfect accompaniment to fresh Beer. My Recipe: Ingredients * 2 teaspoons salt * about 1 Cup of *clean* yeast slurry (Fresh is Best!, but at least warm them up) * 22 ounces all-purpose flour, approximately 4 1/2 cups * 2 ounces melted butter * Egg Wash and Baking Soda for Browning * ...
I've been maintaining a starter for about 4 months that I originally cultured from the sludge at the bottom of the primary. I believe it was an American Ale yeast. I treat it just like a sourdough starter. I keep the reserved starter it in the fridge between uses and feed white flour about once a week when I take some for baking. It works great to raise ...
I don't particularly like adding much spent grain to bread recipes, it makes the bread too heavy IMO. However, using brewing yeast, either fresh or from a slurry is a great addition. I generally add at least 50% bakers yeast though, it helps the dough to rise quicker.
I just got the latest issue of BYO in the mail and, lo and behold, one of the stories is about brewing Kvass and Kvass/Beer hybrid brews. I don't know if and when the story will appear online, but the issue should be available in stores soon. Apparently, East End brewing in Pennsylvania have made a couple of Kvass/Ale hybrids.
I don't know if any bakers yeast that is tollerant to much more than 5% Alcohol By Volume. Hypothetically: A fermentable solution can fully attenuate in a matter of hours with enough adapted yeast and oxygen. But will never exceed the ABV tollerance of the strian.
Yes, I did. I did it many years ago. The main ingredients were: maple and birch sap roasted barley dried apples Maple sap is the source of sugar. Maple had to be diluted by birch sap because of first one is too rich on sugar and after some time the kvass might be too richness.
I recently made a beautiful loaf of whole grain bread using the following method: After transferring a toasted oatmeal stout from my primary fermenter to my secondary, I let the trub settle again. I carefully skimmed the rest of the beer off of the trub. I mixed 125g of this beer with 125g of bread flour. Usually with my sourdough starter, it takes 4-5 ...
I used some spent grain in a bread recipe, and it was fantastic. Two weeks ago, I brewed a batch of Northern Brewer Caribou Slobber from the extract kit. After getting the wort into the primary, I made a double batch of whole wheat bread and added all my leftover specialty grains to it. For this kit, the grains were 0.25 lbs Briess Caramel 80L, 0.25 lbs ...
I tried it once. The bread was very dense. I put me in mind of Terry Pratchett's dwarf bread. It was useless for the fine art of sammichery, but worked well for hors d'oeuvres. (Herrings, strong cheese).
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