Whoops, I composed a reply to this but never posted it. Here it is:
I haven't used beer yeast for bread, although it's certainly possible (CTRL-F bread on that page), but it requires much more rising time. In fact, I read somewhere that in years past, they would commonly use excess yeast from the brewery in the bakery for bread. You can also use bread yeast to make beer or wine (it's all Saccharomyces cerevisiae--holy crap, I spelled that correctly from memory--just different strains, like poodles and St. Bernards are both Canis lupus familiaris), but the flavors produced are much more bready and less beer-like, and the yeast itself doesn't flocculate for shit. (I have a batch of that stuff going right now just for kicks, but I couldn't bring myself to use bread yeast.)
You've got me thinking about what bread made with Wyeast 3068 or WLP300 would taste like. (I've made a "banana bread ale" before, but the results weren't spectacular, and I've improved my process since then.)
If you want to learn more about the brewing process, I'd be happy to sketch out a high-level overview of the process, or there's a very brief synopsis near the top of this page, with more info in the rest of the book. He doesn't really talk about malt or malting, but in fairness, that's not usually considered part of brewing. (The harvested barley is soaked with water, allowed to start germinating, and then lightly kilned to kill the seedling and dry the grain. This creates enzymes necessary for brewing.)
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I haven't used beer yeast for bread, although it's certainly possible (CTRL-F bread on that page), but it requires much more rising time. In fact, I read somewhere that in years past, they would commonly use excess yeast from the brewery in the bakery for bread. You can also use bread yeast to make beer or wine (it's all Saccharomyces cerevisiae--holy crap, I spelled that correctly from memory--just different strains, like poodles and St. Bernards are both Canis lupus familiaris), but the flavors produced are much more bready and less beer-like, and the yeast itself doesn't flocculate for shit. (I have a batch of that stuff going right now just for kicks, but I couldn't bring myself to use bread yeast.)
You've got me thinking about what bread made with Wyeast 3068 or WLP300 would taste like. (I've made a "banana bread ale" before, but the results weren't spectacular, and I've improved my process since then.)
If you want to learn more about the brewing process, I'd be happy to sketch out a high-level overview of the process, or there's a very brief synopsis near the top of this page, with more info in the rest of the book. He doesn't really talk about malt or malting, but in fairness, that's not usually considered part of brewing. (The harvested barley is soaked with water, allowed to start germinating, and then lightly kilned to kill the seedling and dry the grain. This creates enzymes necessary for brewing.)