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:

Levain:

* 50g starter

* 50g WW flour

* 200g bread flour

* 200g water @ 85'F

Dough:

* 410g bread flour

* 320g water @95'F

* 108g levain

* 1 1/2 tsp turmeric powder

* 80g slivered almonds

* 11g sea salt

Method:

* 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.