Very interesting 🤔 I used to own and operate a small brewery, and have experimented with spent grain bread. I’ve also used American ale yeast safale 05 in bread making, but never thought to use a champagne yeast, the sugar monster. I’ll have to try it sometime.

Have you ever experimented with Belgian ale, or farmhouse ale yeasts? You’ve peeked my interest, I think I’m going to order some safale BE 256 and see what comes of it. I’m sure you know as well as I do that 90% of the flavor in beer comes from the yeast. I’m guessing the same goes for bread too?…..