On 8/7/2008 10:36 PM, Pavel314 wrote:
> My wife has been experimenting with various types of grains lately to make
> different sorts of bread. I wondered what would happen if she used some of
> my wine yeast in a batch. Google had lots of hits about using bread yeast to
> make wine (generally not recommended) but nothing going the other way.
>
> Has anyone ever tried using a wine or mead yeast to make bread? I'm sure it
> would work to some degree but wondered how strains bred for wine would
> perform in a batch of dough. Any experiences or references would be
> appreciated.
>
> Thanks,
>
> Paul


Paul,

The homebrew digest had a recent thread on this subject. Without
cutting and pasting from that forum, what I took away from reading the
discussion was that all yeasts are 'designed' for their environments.
Bread yeast creates glutens, generates a lot of CO2, and has a high
temperature range, amongst other qualities. Wine/beer yeast has similar
but different qualities, and is not as specialized for those tasks which
make a good bread yeast.


Cheers,
Ken