If you recall, the wedding beer was quite lively and gaseous.
Loud enough that it startled me several times. In the picture above, you can see a measuring cup with some blow off yeast in it. Well, waste not want not!
I decided to try and make bread out of it.
I hunted around the internet for any advice and mostly saw “don’t” and “it makes dense bread”. Well, screw you, INTERNET, you can’t tell me what to do!
I decided to start off with a poolish. If the yeast was lively, it would grow.
Sure enough, within a few hours we had:
Perplexed with what step to take next, I put the poolish in the fridge for two days while I thought about it.
A dense loaf, like sourdough, was what what the INTERNETZ told me to expect. So I decided to do an italian bread with sugar and to use milk instead of water. Unfortunately, I had to go to work so my lovely fiance was charged with shaping, final proof and baking. I left him with sage tips, such as, “if it turns into a taquilla, call a priest.”
I came home to…
No, seriously, drumroll…
Not too bad for a first time shaping! I’ve done worse! Seriously. Well done! Now what about the taste? If you recall, the wedding beer has raspberries in it and the yeast did have a slight raspberry smell. So we cut that bad boy open:
not dense. ok, well i (bmary) am dense, but the bread isn’t
The flavor was slightly sweet and very good. It was not dense at all. I think the reason for this was that the yeast used was very fresh and the INTERNETZ was mostly discussing spent yeast, like from the bottom of the a beer after it brews. That I could see being considerably less lively. Regardless, this made very good bread! If you wanted to use spent yeast from a home brew, I would suggest feeding it much like a mother starter until it was fully awake and bubbly.
Screw saving a piece of wedding cake, we’ll save a beer thank you.