[Sca-cooks] How long does bread keep (was Was bread served warm?)

[Terry Decker]

Brewer's yeast and bread yeast are both Saccharomyces cerevisiae, so there 
is no difference in the base yeast.  What you are seeing is a difference in 
crumb density.  A lighter crumb (more aeration) tends to give up moisture 
faster than a dense crumb.  Commercial bread yeast is selectively grown from 
strains that produce more CO2 to produce a lighter crumb, but that doesn't 
preclude any given brewer's yeast from being more active than a commercial 
bread yeast (I've encountered this a few times, probably as a result of 
shelf life or storage).

You can more effectively control the aging of the bread by the size of the 
loaf and the flour mixture.

Bear

>
> I've also found that the type of yeast makes a difference. Bread made with 
> brewer's yeast keeps much better than bread made with commerical bread 
> yeast.  Based on this, it seems to be worth considering that in period 
> bread that was several days old might have been quite tasty.
>
> -Katherine