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.

Self starter

This Saturday your Broggers will be brewing a 10-gallon batch of British pub ale.  Tonight I made a yeast starter in preparation -- a brew session in miniature.  Mix dry malt extract with water, boil, cool, add yeast.  By Saturday the yeast will have multiplied many times over, and we'll have plenty for our 10 gallons.