this post was submitted on 18 Jul 2026

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Sourdough bread from a beer yeast starter. (lemmy.world)

submitted 3 months ago by Dogiedog64@lemmy.world to c/bready@lemmy.world

8 comments fedilink hide all child comments

Very fluffy, rose quite well. Not as acidic as most sourdough I've made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.

Here's the dough at peak rise.

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[–] MagnificentSteiner@lemmy.zip 7 points 3 months ago

That's not a rise... that's an eruption!

[–] Lighttrails@sh.itjust.works 5 points 3 months ago (3 children)

Funky. What strain of yeast did you use?

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[–] Dogiedog64@lemmy.world [S] 4 points 3 months ago (2 children)

Apex Cultures London-style ale yeast. It was for an Irish Stout.

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[–] mcheva@lemmy.dbzer0.com 4 points 3 months ago (1 child)

How did you make it sour?

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[–] Dogiedog64@lemmy.world [S] 3 points 3 months ago

Organic acids from the yeast, mostly. Very low acidity in this batch of bread, likely hasn't picked up any serious acid-producing microbes in the culture yet. Will likely shift to lower pH over time.

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[–] GrayBackgroundMusic@lemmy.zip 4 points 3 months ago (2 children)

How did you harvest it? I brew as well. I've tried with some trub and it didn't work at all.

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[–] mcheva@lemmy.dbzer0.com 4 points 3 months ago

Trub is basically all tired/dead yeast. You want to harvest it during the Krausen that's the growth stage. Its sometimes referred to as barm.

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[–] Dogiedog64@lemmy.world [S] 3 points 3 months ago

I poured some from the bottom of the carboy into a jar, after secondary ferment. Then I fed it, and it worked well. Idk maybe I just got lucky, or I beat the statistics through quantity. Your mileage may vary.

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