Beer Yeast Sour Dough

This Bread is made from natural beer yeast.

The other day, I met a guy, who makes craft beer by himself at home.I knew the brewery got yeast extract when they product beer. So I asked him to give me that one, it could be as yeast for bread baking. He gave me the beer extract yeast and malt barley which also came from beer brewing. The malt barley was already cooked and crushed to brew beer.

I needed only small amount of beer yeast. Because it is so vigorous. When I prepare the sour dough, yeast was starting bubbling at the room temperature. I had to scale ingredients and put it away into the fridge quickly.  And it taste like tangy beer. If I put too much, bread become tangy taste.
To make the sour dough starter with beer yeast, I used 100g bread flour and 1 tea spoon of  beer yeast for 1 loaf.
The malt barley contained water, so I reduced water when I make the final dough. 

The crumb color becomes brown from beer yeast.
Polish becomes light brown.

Beer Yeast Sour Dough

Time

1st Starter ferment: 6 hours

2nd Starter ferment: 6 hours

Mix the final dough: 15 minute

1st ferment: 6 - 10hours (depends)

Rest the dough: 20minutes

Proofing: 1 - 2hours (depends)

Baking : 35 - 40minutes

Sour dough starter

Day 1

50g Bread flour

50cc Water

1 tea spoon of beer yeast

Day 2

50g Bread flour

50g Water

The final dough

180g Bread Flour

120g Wholemeal Flour

15g Honey

8g Salt

10g Shortening

120cc Water

80g Malt barley (cooked and crushed)

1. Day 1
In a container, combine flour, water and beer yeast, then stir it. Set it 6-10 hours to ripen at room temperature. When it start bubbling, put it into the fridge, and let it rest.

2. Day 2
Refresh the sour dough starter. Add flour and water, then stir it.  Repeat to set it 6 - 10 hours, and let it rest in the fridge.

3. Day 3 (Start to make the final dough. )
In the mixer or bread machine, combine the final dough ingredients except shortening. Mix it 10 minute till it becomes smooth and elastic. Add shortening and knead it another 5 minutes.

4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours).

5. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.

6. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

7. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.

8. Take the baking tray out. Put the dough onto the floured baking tray as up side down the basket. Score slant lines on the dough with sharp knife. Spray water.

9.  Put the dough into the oven with steam for 10 minutes at 230℃. Then bake it at 200℃ for 20 minutes without steam. Reduce the heat at 180℃ for 5 - 10minutes.

10. Cool it down on the wire rack.

It is placed at Yeastspotting.