On Aug 7, 10:06*pm, mail box > wrote:
> 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,
>
I've used champagne yeast for bread with good results. I've also made
a starter with champagne yeast and let it "sour". Best sourdough bread
I ever had. Tried other wine yeasts besides champagne yeast with not
as good results. Try Prisse de Mousse. Make a starter let sit 24 hours
then add more flour and bake.

Bob

> > 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