Jenni
Assistant Cook
Hi,
Quick question for you bakers. I'm a vintner and usually have a bunch of wine yeast left over after fermentation.
I recently purchased a bread maker, and today I tried making bread with Montrachet wine yeast. It didn't work (didn't really rise that much).
Store bought yeast is expensive (and it seems especially so when I throw away orders of magnitude more yeast than it takes to make bread).
Has anybody tried wine yeast to make bread? Is bread yeast the same as saccharomyces cerevisiae (wine yeast)? Maybe it's not as good a "bubbler" as bread yeast. Any thoughts?
Quick question for you bakers. I'm a vintner and usually have a bunch of wine yeast left over after fermentation.
I recently purchased a bread maker, and today I tried making bread with Montrachet wine yeast. It didn't work (didn't really rise that much).
Store bought yeast is expensive (and it seems especially so when I throw away orders of magnitude more yeast than it takes to make bread).
Has anybody tried wine yeast to make bread? Is bread yeast the same as saccharomyces cerevisiae (wine yeast)? Maybe it's not as good a "bubbler" as bread yeast. Any thoughts?