[EHall]

I don't think I ever read a story about using beer yeast in bread making that turned out well...

[Visor]

   I've done it several times with acceptable to good results. From looking at the notes from the times I actually recorded what I was doing I used 1/2C to 1C slurry in lieu of part of the volume of liquid for a 2 loaf batch. I've also used VERY [as in 30 years] old dried brewing yeast before with no problems.

[tommymorris]

Getting in on the action. A small loaf of white bread made by a novice. It was good.

[Die Beerery]

I make the families weekly sandwich bread 






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[Visor]

Getting in on the action. A small loaf of white bread made by a novice. It was good.

   Is there such a thing as bad homemade bread, at least when it's fresh out of the oven?

[tommymorris]

Getting in on the action. A small loaf of white bread made by a novice. It was good.

   Is there such a thing as bad homemade bread, at least when it's fresh out of the oven?

Delicious. I’ve got a lot to learn but even my ill shaped loaf was good.

[Fire Rooster]

I bake bread also, there I said it.
It's baked, cooled, sliced, then frozen.
Retains freshness since its non-preservative bread.
A bread slicing guide is used with an electric knife.
Pop in toaster once it's bread, twice it's toast, had some this morning.
Never ventured into making my own bakers yeast.
It's what they did years ago, lots of info online, found these quickly.

https://www.youtube.com/watch?v=0wTt8VGyBdk

Odd, I was part way through this one until I realized the sound was off.
https://www.youtube.com/watch?v=GHIOmtuB2oc

https://www.youtube.com/watch?v=_7dGU4TkjEU

[Joe Sr.]

Here’s from a couple days ago. Today was pie crust day for an apple pie.

[Visor]

  If Y'all keep teasing me with pics of all those luscious looking non-beer carbs I may have to get off my duff and build me some bread too. I really do need to make some Godzilla burger buns cuz grilling season is upon us.

[narcout]

I think my bread is improving (I put some raisins in this one).  Next, I plan to try some pre-ferments.

[denny]

I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it

[HopDen]

I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it

Yes!! I do an extended ferment on some of my pizza doughs. Adds a great depth of flavor as one part of the sum total.

[Slowbrew]

I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it

Yes!! I do an extended ferment on some of my pizza doughs. Adds a great depth of flavor as one part of the sum total.

I really like to give pizza dough at least 24 hours in the fridge.  48 is better.  It adds flavor but also gives the dough a different texture than just doing a single rise and rolling it out.  No wi want to make bread. 

Paul

[HopDen]

I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it

Yes!! I do an extended ferment on some of my pizza doughs. Adds a great depth of flavor as one part of the sum total.

I really like to give pizza dough at least 24 hours in the fridge.  48 is better.  It adds flavor but also gives the dough a different texture than just doing a single rise and rolling it out.  No wi want to make bread. 

Paul

When I make a Detroit or Granny style pizza, I use a 75% hydration and that will also give you a great texture!

[narcout]

I tried the pre-ferment this weekend.  It noticeably changes the character of the bread.