Successfully got brewers yeast to ferment flour
This probably isn't anything mind blowing, but it was a fun experiment. I brew a lot of beer and had some extra WLP001 (chico) yeast slurry that I wasn't going to use and wanted to see if I could get it to start fermenting bread flour.
I took 3/4 cup of yeast slurry and added it to equal parts water and whole wheat flour. I then used the standard sourdough feeding schedule. I discarded all but 50g, adding 40g whole wheat flour and 40g filtered water twice daily for about a week. One morning I woke up to see the starter was extremely active and had risen extremely well. It also smelled pretty nice and had a slight sour twang.
I wasn't sure how well it was going to do on its own so I did a couple hybrid loaves but yesterday I finally did two 100% leavened loaves using nothing but the beer yeast starter.
My method was to make a levain with some of the unfed starter, bulk ferment for about 14 hours overnight, proof for 3-ish hours and then bake.
Here's the recipe for the bread in the attached photo, a turmeric almond loaf:
* 50g starter
* 50g WW flour
* 200g bread flour
* 200g water @ 85'F
* 410g bread flour
* 320g water @95'F
* 108g levain
* 1 1/2 tsp turmeric powder
* 80g slivered almonds
* 11g sea salt
* mix levain at 8am
* autolyse at 2:30pm
* mix at 3:00pm, 4x folds over first 3-4 hours
* bulk ferment until 6:30am the following day
* proof for ~3 hours or until it passes the finger dent test
* baked at ~450'F in a dutch oven, covered, for 38 minutes and uncovered for 14 minutes.
Ambient temperature in my house was 68'F.