This is not an advertisement. In reading the Handbook of Dough Fermentations, there is a small blurb about some people using wine/brewers yeasts for bread with mixed results. (But it does not go into detail about it).
Anyway, since it was cheap from amazon, I bought a few packets of all of these:
Anyone have any experience with making bread from... say... Champagne yeast? :)
I have not tried yet. Still sitting in the packaging. Just curious. I did perform a search on TFL and found a few things but not a whole bunch.
I will try it out and see. But for me I don't bake all that often so I don't think I can set up a head-to-head taste test.
Was wondering though -- any negative issues with trying to spike my natural sourdough culture with a tiny little bit of the wine yeasts? Just to give it a bit more variety?