In article >, mail box > wrote:

>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,

No, it doesn't. Gluten comes from wheat. Not yeast.

>generates a lot of CO2,

Since CO2 and ethanol are the byproducts of *all* yeast metabolism, it's
difficult to see how the production of either one would depend on the strain
of yeast used.

>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.

Higher temperature range is certainly an important characteristic for bread
yeast. Certainly bread dough will rise if made using wine yeast, but I
wouldn't expect it to rise nearly as much as it normally would, due to the
lower temperature tolerance of wine yeasts. Why bother, anyway? Wine yeast is
*much* more expensive than bread yeast, and undoubtedly will not do a better
job.