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Author Topic: Lager yeast  (Read 996 times)

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Offline Tory

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Lager yeast
« on: February 15, 2017, 12:07:41 PM »
Hello, I read an article in the recent issue of Pizza Today magazine. The author of the article suggested using lager yeast, citing that lager beer is cold fermented, and as such would also be suitable for use in cold fermented dough.

Has anyone tried this?  What were the results?  Do you find it works better than ADY or Instant yeast?

I'm curious to try this, but am told that yeast for beer is more potent than baking yeast, so I'm not sure how that will work out.

Please let me know your experience with using lager (or other beer) yeast.

Thanks.

Offline Pete-zza

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Re: Lager yeast
« Reply #1 on: February 15, 2017, 01:31:30 PM »
Tory,

Since many of our members who have posted on this subject in the past are no longer active on the forum, you might want to use the forum's Advanced search feature. You might use the search terms lager and yeast, or beer and yeast, and sort through the hits.  Many of them will not be directly on topic but you should be able to quickly dismiss those that do not apply.

As an example, you might take note of the thread at https://www.pizzamaking.com/forum/index.php?topic=7151.msg61611#msg61611. However, there are others.

Peter

Offline norma427

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Re: Lager yeast
« Reply #2 on: February 15, 2017, 05:55:24 PM »
Tory,

You might want to read this thread.

https://www.pizzamaking.com/forum/index.php?topic=46672.0

Norma

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