SC - Beer yeast for bread

[Charles McCathieNevile]

Bear is probably quite right - active yeast which has been going beserk 
brewing beer is likely to be much easier to work up than yeast which has 
been asleep in the bottom of a beer bottle for six months.

But Anne, fear not. I would imagine that if you feed the yeast a bit of 
sugar it will go a lot sooner than if you use a plain flour starter. And 
in the bottom of each bottle I got about a tablespoon of beer, which had 
about as much sediment as an espresso coffee. Also, as Ras says, I did 
not keep it terribly warm - about 20 degrees C, whereas if I had kept it 
something like 30 it would probably have gone somewhat faster.

But even with the sediment from one bottle, I would be inclined to give 
it a fly, although I would give it a day or so to grow a decent starter.

Charles Ragnar

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