The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ale yeast for bread

ggage's picture

ale yeast for bread

So my last batch of ale of 50 litres went into carboys and I rescued maybe 250 mls of yeast . I have it in the dehydrator now. Assuming I proof it for my next ciabatta ,do you think there will be a difference taste from ordinary active dry yeast .I buy fleichman's one kilo vacumn pack all the time,I'm guessing it might be less predictable. ( might use ale in place of water to see what happens.) I once used cake yeast but it got hard to find.  Ggage

Postal Grunt's picture
Postal Grunt

Unless you were able to clean the yeast slurry  before you put it into your dehydration unit, there will be more than yeast in the dry product. Bits and pieces of hops will have found their way into the bottom of your fermenting vessel along with dead yeast cells and other byproducts of the wort boiling and fermentation.

You should be able to get advice in detail on "washing" the yeast slurry on homebrew sites or at your homebrew store. The procedure isn't new so the methodology should be easily obtained.

The subject of using ale yeast in beer has popped up here before about 16 months ago or so. Go to the search function on the left hand side of this page and enter "barm".  There are some threads that talk about using a cultured yeast made from ale yeast as well as recipes.

The closest homebrew shop gladly sold me a sachet of Nottingham ale yeast but also told me not expect the same kind time structures that I could get from using ADY or IDY. Their experience was that any ale yeast would be slower than using baking yeast. If you haven't already done so, you might consider obtaining a sourdough culture as an alternative.

Hubitom's picture

I tried and used ale yeast once after kegging my beer, and the product (bread) was not really satisfying.

the gent in the previous post pretty much hit it right on with what's left on the bottom after fermentation is complete. The dead yeast cells are most certainly not the issue, and neither will be the coagulated proteins (hot and cold trub), but the concentration of bittering oils left behind will render the bread rather unuasally bitter, and therefor not good.

With respect to using beer instead of water ... I wouldn't replace it completely, but it is a commong thing in the bakery I worked once to make beer bread, adding a certain percentage of beer to the dough. That's as far I would go, given the fact that I didn't like the bread that I made once.

Just my 2 cents.



ggage's picture

thanks -the lees did look a bit smarmy after drying .I will recearch a bit more but thought i'd be startin a biga with it .  Ggage