07 September, 2010

baking with beer yeast

Martin Lersch at Khymos.org has a cool post on using hefeweizen yeast for bread-baking. It's inspiring me to get back to baking, now that fall is approaching. Martin found that beer yeast didn't change the flavor of the bread in any appreciable way. I think I'll try substituting some fermented beer for the liquid ratios in my next loaf -- I'm thinking rye bread made with our rye pale ale.

No comments: