Hi all. I am thinking of using coffee as the primary liquid in my bread. Does coffee have a negative effect on yeast? Any comments would be much appreciated. Thanks!
A bunch of people here have made his recipe, so if you'd like some more info about it, you can follow the links around here or google 'black pepper rye'.
As a matter of fact, I baked a sourdough bread using regular brewed coffee as the liquid. I put in some ground coffee beans and chocolate chips as well. It rose nicely and had a pretty good oven spring. I didn't even question about it before, but I think coffee works just as well as other liquids... I'm no expert though...
Here's a link to a discussion about Dan Lepard's black pepper rye (which contains coffee).
A bunch of people here have made his recipe, so if you'd like some more info about it, you can follow the links around here or google 'black pepper rye'.
-Mark
I've used coffee in bread from time to time and it works just fine.
Coffee?!, caff/ Or deCaff, that'll keep the yeats awake all night..
Just kidding, nice idea btw.
As a matter of fact, I baked a sourdough bread using regular brewed coffee as the liquid. I put in some ground coffee beans and chocolate chips as well. It rose nicely and had a pretty good oven spring. I didn't even question about it before, but I think coffee works just as well as other liquids... I'm no expert though...
That looks fantastic, you've convinced me!