Doug Miller > wrote:

> 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.

All very true. BUT it's not a bad idea to use the lees from
the primary for bread yeast. Many a beer guy/gal says the
trub works great for them.

Dick