The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Playing with beer yeast

ArieArie's picture

Playing with beer yeast


Beside baking bread I also am a "Beer enthusiast", I do not homebrew, but i love craft beers.  

Last week a brewer friend gave me some leftover years mix that he use to produce a Belgium style sour beer. 

I made a starter with just that yeast mix straight, and today I baked some bread. 


The yeast mix contains Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. 


The bread came out nice. the only problem with this yeast is that it is very slow and the bread had not risen enough and it a bit dense. 

But the aroma and flavors are amazing. It is not as sour as my regular starter, but it has some very interesting aromas.. 


Next I will mix some of my "normal" starter with that one, and see what comes out..  


This is so much fun!!!  






















yozzause's picture

brewers yeast has been selected over the years for its ability to produce alcohol , bakers yeast on the other hand has been selected for its ability to produce more carbon dioxide gas. vive la differance.

reagards yozza 

JeremyCherfas's picture

Is that right? I thought there was something about the metabolic pathways that always gave the same number of carbon dioxide molecules to ethanol molecules.


brewninja's picture

Looks great to me.

I brew at a brewpub; it looks like that yeast was a commercial size pitch.

You sure are lucky, not only to have a brewery nearby making sour ales, but to be friends with the brewer to boot :)

How long did it take to ferment? I've been curious about doing something like this myself.

ArieArie's picture

It took about 14 hours to get the preferment to bubble well (at 68f). Im was affraid  the dough will brake down if I let it go further then that. 



Zigs's picture

Love the idea, I wonder if a boost of yeast would help with the CO2, maybe a preferment with brewers yeast, then add some of the usual in the final mix.... there's just so much fun to be had :)

Gorgeous colors on the crust, too.

ArieArie's picture

My thinking is to try next time half of this funky ferment and half of my regular preferment. 

I also think that if I let it develop in lower temp, It'll give the bacteria more time to develop sourness, and other sour beer characteristics.. 

Pinpastry's picture


I have been baking bread weekly using Ale-barm, ie once a week I collect a bucket of yeast from a local brewery. I have developed various methods of using it and now produce about 10 different loaves for the market stall. I would be happy to exchange notes and recipes.

I have recently made some bread using wild yeast from a half fermented batch of cider. Extremely interesting and flavoursome bread, extremely slow to develop and rise but worth the wait.

Just about to launch in to my weekly baking session and so will look for your reply in a couple of days. Happy baking!


hroth521's picture

I just took 1 cup yeast lees from a batch of apple cider beer last night  and mixed it with 1 cup bread flour and 1 cup water and let it ferment overnight.  There are lots of bubbles and a sweet yeasty aroma this morning.  I thought I'd feed it for a couple of days and then try to make a simple baguette  typically 65% hydration.  Any thoughts?