this post was submitted on 07 May 2025
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Bready
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Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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As someone who has little bread making knowledge, would using a brewing yeast and an alcoholic beer help with the original recipe? Flour content can be modified of course but I'm wondering if a different yeast would perform differently as well.
Alcohol is a waste product that some yeasts produce while eating sugar rather than being something that the yeast feeds on, so I wouldn't expect it to improve the results here over using a non-alcoholic beer. Normally, fermentation stops when either the yeast is out of sugar to eat or it has produced so much alcohol that the alcohol kills the yeast. Brewing yeasts are of course quite tolerant of alcohol and would probably handle a regular beer in the dough better than other yeasts though
Trying a brewer's yeast to bake bread is an interesting idea though. No idea if it would do anything different. I just ordered some brewing yeast yesterday, so I will set a little aside and make two batches of bread to compare when it arrives
Nice! I'd be interested to know if it makes a marked difference.
Me, I've made no knead bread, biscuits, and pizza dough, but have consistently failed at keeping sourdough alive or useful. Just knowledge of the basics really.