Beer yeast slury used in pizza dough?

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Beer yeast slury used in pizza dough?

Postby RobertHSmith » Thu Jun 11, 2009 8:35 am

Has anyone done this? In another week I'm going to transfer my belgian golden strong to secondary and was thinking I might try to make some pizza dough with it. Has anyone tried something like this that could lend some advice?
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Postby Kally » Thu Jun 11, 2009 12:06 pm

will probably take too long to rise. bread yeast is very fast acting.
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Postby RobertHSmith » Thu Jun 11, 2009 12:53 pm

But, I'm not planning on making bread. I'm making pizza dough, so essentially a flat bread.
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3. Oatmeal Stout
4. Breakwater Pale Ale Clone
5. IPA, DH w/ Centennial
6. American Wheat
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Postby Michael » Thu Jun 11, 2009 1:50 pm

Pizza dough still needs time to rise, or it will be a lead balloon. if just a thin one. I've tried beer yeast in bread once. That's all I needed to realize that beer yeasts don't react the same with flour and water as it does with beer. In a land fill somewhere is 2 lbs of dough that will be there forever. :lol:

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Postby BeerGuy » Thu Jun 11, 2009 2:05 pm

Yes, my thoughts are similar. Long rise times to be expected, and don't hope for a very light crust. You might want to add some bread yeast as well. Also, try to catch the beer yeast at full krausen, so it's at it's most active.

While we're on the subject, I procured a sourdough starter recently, so expect some of my experimental sourdough baking results to show up at future meetings. Sourdough Bock Bread, anyone?
Give a man a beer, and he wastes an hour. Teach a man to brew, and he wastes a lifetime.
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Postby Haasman » Mon Jun 15, 2009 9:49 pm

Add a little of your favorite IPA to the dough in place of some (or most) of the water. I tried it with more of a spicy, piny hop and the flavor came through quite nicely...
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Postby brew lady » Thu Jul 02, 2009 1:06 pm

I recently made omelets using just the last ounce of beer with all the slurry from an unfiltered wheat. The flavor really stood out. I'm thinking you could probably add your yeast slurry for flavor, but still use bread yeast to get the right texture.
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