I have used Nottingham successfully in bread.

"The Artist Formerly Known as Kap'n Salty" >
wrote in message ...
> lid wrote:
> > How is it possible to become self-sufficent in yeast for baking ?
> >
> > I'm trying to become self-sufficient in bread yeast, not having
> > to rely on the availability of dried bread yeast from the shops,
> > or buying a ball of yeast from the health food store. I'm not
> > sure what you call the yeast sold in non-dried form... it's like
> > clay/putty.
> >
> > For brewing beer, I'm self-sufficient in yeast. I preserve
> > yeast in glycerine and freeze. Or, I keep slants of yeast on
> > agar. Or, I re-culture beer yeast from the bottom of a bottle
> > of beer. Or, I keep a yeast supply in a sucrose solution.
> >
> > Is it possible to keep a good dual-purpose yeast, capable of
> > producing a decent beer and bread ? Older textbooks talk
> > about using the same yeast for beer and bread, but the newer
> > materials usually adopt a consumerist and specialist approach
> > to brewing and breadmaking. In other words, buy your beer
> > yeast from the beer brewing shop, and buy your bread yeast
> > some other store. Doesn't make any sense to me.
>
> Beer yeast and bread yeast are distinctly differnet strains. Even within
> brewing strains there is enormous variation in the final product
> produced -- this isn't simply "consumerist" nonsense.
>
> In general bread yeast makes poor beer -- most folks consider such beer
> unacceptable, but obviously this depends on the taster.
>
> However, it may well be that beer yeast would be fine for making bread.
> The best thing to do would be to give it a try.
>
> Hope that helps -- m
>
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