Using Beer or wine yeast in bread?
Hi there, I am new both to this community and to bread baking. I just baked my first loaf two days ago(which came out beautifully), and am currently pre-fermenting my second. I have dabbled in some home brewing in the past, and was wondering if anyone has used different beer or wine yeasts, available at home brew supplys, for bread making purposes. As a fllow up question, assuming someone will say yes, what kind of flavor variance where you able to achieve by using these yeasts?
I would throw up some pictures of the first loaf, but we ate it before I got a chance.