The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast flavor/dough layering

JackWells's picture
JackWells

Yeast flavor/dough layering

I'm very new to this, and haven't had time to search this forum very thoroughly yet, so excuse me is this is inane.  I was thinking about the process of making beer, and how  beers can be made using multiple yeast strains at diferent stages, or how batches of beer can be blended with other fermentatons to create complex flavors.  I then began to wonder if bread could benefit from a combination of variously formulated preferments.  For example, I could cultivate one type of yeast that favors wheat flour into a nice starter, then cultivate a brewers yeast into an AP flour with some DME in it, and generate some of the flavors accociated with ales like clove, banana, pepper, butter and on and on. 

Does this seem do-able, or worth trying, or does it just seem destined for failure, or over complicated?

jkandell's picture
jkandell

I don't disagree with Goetter's remarks, but, still, Jack, I'd encourage you to experiment with applying beermaking insights to bread baking.  I know for instance that developing malt (zvarka) is quite similar in beer and east european ryes like Borodinsky, you need to keep it at the optimum temperature for several hours.  

JackWells's picture
JackWells

So I wiil work on my fundamentals, while never leaving my ale loving knoledge behind.  I'm realizing that I have to start with basics anyway.  These picture perfect loaves I see are not east to make.  TIme to go punch down some dough and enjoy a smoked chocolate porter.