Brewery Yeast: A Traditional Ingredient for Rise-Pros and Cons
Can you use yeast from alcohol-making processes, specifically beer, to make bread? Surprisingly, the answer is yes. Historically, bread was leavened using the 'barm' found in fermenting beer. This foam at the top of fermenting beer was traditionally used as a leavening agent, aiding in the rise of the bread. Modern brewing practices, however, involve more sophisticated techniques, reducing the availability of traditional barm. Today, bakers can opt for various yeasts directly from breweries and use them in their recipes.
Historical Background and Modern Availability
Beer-making and bread-making have intersected in the history of culinary processes. It is uncertain whether bread was leavened first or if the techniques for making both arose simultaneously. Traditionally, bakers used 'barm,' the foam found on top of beer during fermentation. This 'barm' was harvested and used to leaven bread dough. Historically, this foam was a critical component for a light, airy texture in bread. However, in the late 1800s, bakers began to isolate yeast as a distinct commercial product. Today, if you want to replicate the traditional method, you can purchase yeast directly from brewery supply places.
It's important to note that not all beers are suitable for making bread. Pasteurized beer, which is widely available, will likely not ferment as intended, and thus, is not ideal for this purpose. On the other hand, fermenting beer can be used effectively, and various yeasts from breweries are available for baking. I have experimented with several yeasts and found that some work better than others.
Historically, it was common to find bakeries selling live yeast in large chunks. When I inquired about the source of this yeast, the baker mentioned it was brewers yeast, a by-product of beer-making. This type of yeast worked well for baking. However, it is now more difficult to find live yeast in bakeries; dried yeast is more commonly available.
Yeast in Bread and Beer
The yeast used in beer and the yeast used for making bread serve the same purpose of fermenting sugars into alcohol and aiding in the rising of the dough. However, there's a critical difference. Finished beer and wine do not contain live yeast; the yeast has typically been killed off by the fermentation process and is usually filtered out during production. On the other hand, living yeast is a crucial component in the beer-making process.
Live yeast is crucial in the fermenting process of beer, where it converts sugars into alcohol. Once fermentation is complete, the yeast is typically killed and filtered out of the finished beverage. There are exceptions, like traditional bottle-conditioned beers, where the yeast sediment in the bottle is poured with the beer and can be used for baking. The sediment in the bottle of a carefully poured bottle-conditioned beer or beer that has been left undisturbed can be used in bread dough, potentially containing live yeast.
Another avenue for utilizing yeast in bread-making is by adding unfinished beer wort or wine must to the bread dough. This would introduce live yeast capable of fermenting the sugars in the dough, leading to the desired rise. However, practicality and customer appeal often limit the use of this method, as most consumers prefer finished, carbonated beer rather than unfermented mixtures. Consequently, using live yeast from an alcoholic drink in bread-making is not a common practice.
Finally, yeast used in distilled spirits, such as whiskey or vodka, is not suitable for bread-making. The yeast consumes sugars during the fermentation process and is not present in distilled spirits. Even if it were, the conditions of distillation are too extreme for yeast to survive.
Conclusion
While it is possible to use yeast from alcoholic drinks to make bread, the traditional methods and modern brewing practices present challenges. Traditional barm and live yeast from fermenting beer can be used effectively, offering a rich, historical baking experience. Other options, such as adding unfinished wort or must, provide an alternative but are less common due to practical considerations.