June 12, 2014 - 1:32pm
My Beer Yeast bread
Second post...!
I actually signed up because I wanted to share this with you and see what anyone thought about it.
I bred some yeast I got from a bottle-conditioned ale, and fed it for a 3 or 4 days (which included giving it some honey in the morning before I made the pre-ferment, and then today baked the bread... did a pre-ferment/sponged the evening before and left it overnight last night and it came out great!!
The cultured starter:
The final loaf and image of crumb:
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Beautifl Bread , crust and crumb.
Lovely active Starter.
What beer did you get the yeast from?
I got the yeast from a bottle by a microbrewery based in Essex. Don't remember the Beer name but I think the brewery is in Billericay.
Cheapogit, beautiful bread!
Would any beer do? I am curious to bake using beer, never tried it. Can you share the proportions of flour on the yeast building? Which recipe did you use for this bread?
Finding and culturing up some beer yeast requires a bit of searching, depending on where you are:
1. Beer must be bottle conditioned and unfiltered, so that puts most mass-distributed beers out of the running, as well as nearly every lager produced.
2. Beer should be lower alcohol, the higher the alcohol, the more "spent" or "stressed" the yeast will be.
3. Beer must be pretty "fresh" The longer the yeast sits in the cooler in an alcohol bath, the less active and viable it will be, try to find ones brewed more locally so they have a chance of being fresher.
So shoot for fresh, lower alcohol ales, where if you hold the bottle up to the light, you can see a little setamint on the bottom of the bottle.
Thank you for your explanation. I also live in UK ( East Midland ) so it will not be difficult to find a good one. Going to Morisons tomorrow see what they've got there. I am not much of a beer person so will need to read the labels.
Once you have the bottle-conditioned ale, you might want to let it sit for a couple of days upright, the sediment may have been shook-up.
Then be alert when pouring not to pour out the yeast with the ale. Pour slowly.