EC1118: baking and fermenting?

[WTDist]

Hi guys
My missus likes baking bread n stuff and i like fermenting n stuff. I want to move over to using ec1118 from Iowans baking yeast. The missus wants to know if she can use it to bake bread n stuff also. Only way i can get her to let me do a bulk buy of it is if she can use it also.
Does anyone know if this yeast can be used in baking?
thanks

[CH3CH2OH]

Here is one link from a google search

http://www.thefreshloaf.com/node/9805/c ... make-bread

[Teddysad]

Yes it can be done but the price difference makes it pretty unfeasible. EC1118 takes a bit longer to kick off so will probably affect the quality of the loaf unless you use similar quantities.

[CH3CH2OH]

Tell her it is worth the experiment to see how it turns out!!

[bt1]

never tried it...well worth a crack.

Lowans they add dry to a bread mix say whereas EC1118 would benefit from being rehydrated then added.

Could be a pain for a cook, water to temp then the lag time.


cheers
bt1

[the Doctor]

Lowans is from memory similar to an old ale yeast, it is a simple good performer at baking, and not a bad spirit yeast especially for rum ... EC 1118 or Pris de Mouuse was the yeast developed by Dom Perignon ...it is a remarkably clean yeast but i would have thought maybe a bit of a slow starter for baking. My thoughts are why not just use the yeasts for their centuries old intent... use the EC for your spirits and for the baking just use loans ...it is cheap as chips... kept in the fridge a brick of EC1118 will last 2 years so it is worth the investment.
Doc