Beer yeast

[Yeast from beer.]

I found this recipe:

Yeast from beer.
If you don't have yeast, you can cook it yourself.
To make yeast at home, take a glass of flour, mix it with a glass of warm water and put it in a warm place for 5-6 hours. Then add a glass of any beer and a tablespoon of granulated sugar to this mixture, stir well and put in a warm place. The yeast is ready in a day.
The resulting yeast mass is used as normal yeast. The dough with such yeast turns out to be very fluffy.
They keep well in the cold.
I haven't tried it myself, but as soon as I buy a beer, I'll try it right away. Maybe someone did it?

Interestingly, and in what quantities should this mass be added to bread?

But history is silent about this. First you need to find out how gut they are. In general, I think to try in the amount of fresh briquettes. For 1 gr. dry - 3 gr. fresh.

In old magazines I found an appendix to the Rabotnitsa magazine (for those who do not know - there was such a women's magazine in the last century). Under the heading "at your request" - BREATHED YEAST:
"IN HOME CONDITIONS YEAST CAN BE PREPARED THIS: Pour dry hops (or malt) with double the amount of hot water and boil until the amount of liquid is halved. Strain the warm broth and add a 1 / 2 cups wheat flour.Cover the resulting mass with a clean cloth and put in a warm place for 1.5-2 days.Pour the finished yeast into bottles, seal and keep in a cool place.For the test per kilogram of flour, put 1/2 cup of such yeast ...
TRY THIS WAY: take 100-200 g of raisins, rinse with warm water, put in a milk bottle (with a medium neck), fill with water at the same temperature as yeast is diluted, add a little sugar, tie in 4 layers of gauze and place in a warm place. On the 4-5th day, when fermentation begins, you can beat the yeast and put the dough. It will turn out to be fragrant and non-acidic.
WE CAN RECOMMEND YOU RYE BREAD STEERER: Chop 1/2 kg of rye bread, add 0.5 liters of warm sour milk (or water). 2-3 st. tablespoons of granulated sugar, a handful of raisins and set for a day to ferment. Then strain the mass through a sieve, and squeeze the bread on a sieve. On the resulting infusion, prepare a dough (flour mash) of the consistency of sour cream and put in a warm place for 2-3 hours. So, the leaven used to prepare the usual dough is ready. Do not get carried away with making baking (butter, eggs), use them in the smallest quantities.
A. Chernysheva "

Elena, did you make beer yeast?

But I'll put it tomorrow, if the beer in the refrigerator survives until morning

In Vitebsk we have a wild strain with good yeast, that is, there is none at all. We ask acquaintances to bring them from Russia. And I want bread. : :) We sell yeast pizza mix. Maybe it can be used in grain production? What do you think?

But I'll put it tomorrow if the beer in the fridge survives until morning

Probably that beer did not survive until the morning, since there is no continuation of the topic with a topstarter.

I would like to bring some clarity in obtaining yeast sourdough from flour using beer. Yes, yeast is not made from beer, but from flour. Wild yeast is present almost everywhere, on dust particles in the air, in soil, on food, and especially on fruits and grains from which flour is made. Commercial beer is practically sterile and serves as a selective medium in this recipe because it contains hop products that give it bitterness - alpha acids.Alpha acids have an inhibitory effect on almost all microorganisms, except for yeast, lactic acid bacteria and some others. Therefore, in the presence of the beer in the above recipe, the alpha-acid tolerant yeast in the flour multiplies and the remaining microbes have difficulty.

a year has passed ... who made yeast from beer?

beer, apparently, does not survive