I wrote, some time back, that I was going to salvage the yeast sediment from bottle-conditioned beer, and grow it on, to make barm-leavened bread – about as back to basics as you can get, apart from by-guess-and-by-god sourdough.
Then I wrote that the yeast sediment was so meagre it was barely there. Then, a couple of days ago, I thought, what the hell, and did it anyway.
By the way, the technique for pouring the beer off the sediment is exactly the same as decanting wine – pour slowly, with a steady hand and a light under the neck of the bottle – as soon as you see a few cloudy threads, stop.
Posted in Creating your own yeast culture, Home bread-making, Home-made bread Tagged: Breadmaking, Creating a yeast culture, food, Getting yeast from beer, Home bread-making by hand, Make your own bread