On the back of the big success of our brewing competition here at work, where many keen home brewers put forward some amazing swills (some of which we will hear from in posts over the next few weeks). I thought it might be time to celebrate something that is very, very small but no less successful. It’s a fungus that puts the spring in our bread and the ‘spring’ (alcohol and fizz) in our beer. So let us celebrate this little fungus we call yeast by putting it to work in a yummy loaf which uses only beer for the liquid portion of the dough. The addition of parmesan to this recipe gives a nutty sweet flavour that perfectly balances the subtle bitterness of the beer.
If you are into beer making at home you can try using some of the dormant yeast in the bottom of your fermenter. Take a small portion of the yeast and grow it over a couple of days stirring in a little flour every day to feed it. Then use it as a starter for your bread.
