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- Dish type
- Cakes with fruit
- Fruit cake
This is a rustic cake, traditionally made in Italy with the grapes left over from the wine harvest. I've made it gluten-free, and it's a crumbly yet utterly moist delight.
2 people made this
IngredientsMakes: 1 cake
- 60g unsalted butter, melted and cooled slightly
- 200g red seedless grapes, at room temperature
- 2 large eggs, separated into 2 large bowls
- 140g light muscavado sugar
- 60ml extra-virgin olive oil
- 80ml whole or semi-skimmed milk
- 1 teaspoon vanilla extract
- 180g gluten-free plain flour
- 20g cornflour
- 1 1/2 teaspoons gluten-free baking powder
- 1/4 teaspoon ground mace or nutmeg
- 1/4 teaspon ground cinnamon
- 1 large orange, finely grated zest only
- 3 large pinches demerara sugar
- icing sugar, for dusting
MethodPrep:30min ›Cook:55min ›Extra time:1hr cooling › Ready in:2hr25min
- Lightly grease the bottom and sides of a 23cm (9 in) springform cake tin and line fully with baking parchment.
- Melt the 60g butter in a small pot on the hob, or in a small bowl in the microwave.
- Slice the grapes lengthways into quarters (or, halves for smaller grapes), and leave between 2 sheets of kitchen paper to remove excess moisture.
- Whisk the egg whites to soft peaks, starting at low speed and gradually increasing to high speed as the colour and texture change. (‘Soft peaks’ means that when you lift the beaters out, the peaks flop over almost immediately.)
- Whisk the egg yolks, sugar, cooled melted butter, oil, milk and vanilla on medium speed until creamy, about 3-4 minutes (no need to clean the beaters from the whites).
- Sift the flour, cornflour, baking powder and spices over the yolk mixture and fold in briskly with around 3/4 of the orange zest. Leave to rest whilst the oven heats.
- Preheat oven to 180 C / 160 C Fan / Gas 4.
- Add 1/3 of the egg whites, folding briskly to loosen the mixture; then add the rest, folding very carefully so you don't lose the volume, until no white streaks or lumps remain.
- Pour the cake mixture into your prepared tin and sprinkle over approximately 3/4 of the sliced grapes.
- Bake for 15 minutes, then sprinkle over the remaining orange zest, remaining grapes and the demerara sugar.
- Bake another 40 minutes or so, turning the tin mid-way for even baking. When the top is a deep golden brown and the centre feels quite firm to a light finger touch, remove from the oven to a cooling rack. Leave the cake until fully cold (at least 1 hour), then turn out and dust with icing sugar before serving.
I researched recipes from all over the world, and combined elements of many recipes to create this cake. All recipes branded as 'authentic' use whole grapes; but my usual crowd of tasters quite liked the sliced grapes.
See it on my blog
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Made Without Wheat tiger rolls
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Made Without Wheat tiger bread loaf
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Switch up your brekkie with our light, gluten-free crumpets, which are hand-flipped on a hot plate and baked for a golden finish. Serve toasted with butter and jam or add cheese and grill until melted
Grape Cake Bread Recipe
Grape Cake is a classic French recipe prepared during the grape harvest season. While most harvested grapes were destined for wine, more than a few grapes found their way into this light and sweet Grape Cake. You can make this grape cake from start to finish if your bread machine has a cake bread setting. If not, you can use the machine to make the batter and finish in the oven.
This particular recipe is a batter cake or batter bread. It uses baking powder as a rising agent and the cake rises in the oven. Your bread machine can make this recipe easier if you have a cookie dough or pasta dough setting on your machine. These settings don’t have a rising cycle which is unnecessary for a batter-based recipe.
After the batter is blended in the machine the grapes are added after the cycle is over and the batter is then poured into a buttered baking dish or glass bread loaf pan. The leftover grapes are then arranged on top before baking.
The finish in the bread machine, add all of the ingredients to the bread pan in the order indicated except for the grapes and select the cake bread setting. When you hear a beep to add fruit or nuts, add the grapes and let the setting continue until finished. Otherwise…
Add all of the ingredients to the bread pan in the order indicated but reserve the grapes. Select either a cookie bread setting or pasta dough setting. Because there is no yeast in this recipe you want a bread machine setting that does not have a rising cycle. Like all cake breads or batter breads as they are sometimes called, this bread rises in the oven while baking.
Preheat the oven to 350 degrees Fahrenheit or 190 degrees Celsius
When the batter is thoroughly mixed add the grapes and blend together with a rubber spatula.
Butter a glass bread pan and pour the batter into the pan.
Top the batter with grapes and bake for 50 to 60 minutes until a toothpick inserted in the center emerges dry and clean.
Gluten-free Italian winemakers' grape cake recipe - Recipes
Many wine regions experience winter frost. But as bud break gets earlier in the year, it’s more likely that there can be frost damage that reduces the harvest. (Image from noaa.gov.)
I didn’t expect to be writing about global warming so soon again after my last post. But I spent a week at wine shows talking to winemakers, so of course the subject came up.
It was a pleasure talking to people who are on the front lines adapting to climate change. And the shows I attended were in Lisbon and Montpellier, so the fact that there were so many similar concerns across different wine regions was troubling.
While I was away, I saw that a few wine bloggers I read regularly also wrote about global warming and wine. (I’d like to think I kicked things off!) But I didn’t read much about winemakers’ geographic-specific concerns and what kinds of steps they and grape growers are taking. Talking to French and Portuguese winemakers, I learned that trying to make their wines under changing climate conditions has been an exercise in science, patience, and in some cases, a return to techniques of the past. And some of the techniques are things that put them in conflict with the rules of their particular appellations, which adds another layer of complication.
That’s an awful lot for one blog post, so I’m going to concentrate on effects of global warming in this one, and then some of the ways winemakers are coping in another.
Everyone mentioned that the harvest gets earlier and earlier. But one winemaker in the Alentejo region of Portugal told me that the harvest has moved up by six weeks during his 20+ years in the wine business. Spring bud break hasn’t moved up as much, so the growing season is significantly shorter than it was even 10 years ago. This means that certain flavor compounds don’t fully develop, since they rely on time on the vine rather than the sugar content of the grape (which is more a function of weather). While shorter hang time for the grapes is often cited as a consequence of global warming, the earlier harvest has other impacts. For example, some winemakers also insist that the cooler weather of September and October imparts a richness to the grapes that is more and more difficult to achieve when harvests take place in early August. And it also makes late-harvest wines and icewines more problematic and difficult to produce.
In some ways, earlier bud break due to a shorter/warmer winter can create more havoc than the earlier harvest. If bud break moves into a time when the region has had traditionally colder weather, chances are greater that there will be a cold-weather event that can damage or destroy the buds. Larger wineries with more cash on hand can sometimes use propane heaters in the vineyards to stave off freezing, but that’s not an option for most. All of the producers I import from in the Languedoc experienced some decreased yield in 2017 from freezing after bud break.
Most people think of global warming in terms of everything just getting warmer. But as winemakers (and Californians) have come to learn, it causes more potentially extreme weather – hot and cold, drought and lots of precipitation — even during what otherwise seems like a normal growing season. A winemaker in Bergerac I’ve imported from avoided the freezing after bud break, but he had to contend with hailstorms after the grapes had started growing. This hadn’t happened before in all his years as a winemaker. Overall, his yield for 2017 was down 70% from 2016, and he doesn’t have any wine to sell me after meeting his local commitments.
The other important thing that the winemakers want people to understand is that while there’s a perception that years with warmer growing seasons make better vintages, that only happens because those warmer summers were formerly the exception rather than the rule. I’m thinking of 2003 in the southern Rhône Valley, for example. That year produced some amazing red wines. But it’s only because the vines had more normal summers from 1999-2002, and again from 2004-6. Grapevines can respond to the stress of a single warmer growing season with great results. According to the producers I spoke with, this is totally different than the constant warming we’ve experienced in the past decade. You don’t get the same great results if every summer is warmer than the last one.
Finally, I also learned that climate variations affect the amount and type of natural yeasts in the air. Yeast content and character already varies by geography, as we all know. But if a winery counts on natural yeast for fermentation, variability is an issue. In some cases, reduced ambient yeast can mean that other (undesirable) microbes can take over during fermentation. A couple of winemakers told me that they have made the decision to supplement with added manufactured yeast to gain some consistency from year to year. A straightforward solution, but I also heard some sadness and resignation that their most traditional and (to use a much-maligned word) “natural” practice had to be abandoned.
All of this sounds pretty dire. But winemakers are nothing if not resourceful, and I learned about techniques I hadn’t heard of before to cope with the global warming-associated changes. I’ll write about them in a future post, so stay tuned!
Over a decade of blogging, I’ve decided that the hardest thing to do is transition from a blog post about wine to a recipe. There are exceptions, of course — interviewing cookbook authors about wine makes it easy, as does talking about a particular wine. But a post on global warming? I’ve decided the only thing to do is launch right in, smooth transition or no. So cue the needle scratch, and here we go!
Friday, March 9 was National Meatball Day, at least in the U.S. I’ve given plenty of recipes for meatballs over these years of blogging, from classic Italian-American meatballs with red sauce, through Spanish and Persian recipes as well. But there’s always room for more meatballs.
I’m generally suspicious of anything called “Asian Style” in foods, because it usually means someone has added some soy, ginger, and garlic to pretty much anything. But I decided to try my hand at it for meatballs, and after looking at a bunch of online recipes I added sesame oil, scallions, and chili paste. The results were pretty good, and I figured they’d go well with the typical sour/spicy/sweet/salty dipping sauces you typically find with dumplings. Well, I think they’re even better if you dunk them in the sauce after cooking, and then put them back in the oven for a few minutes to set the sauce flavor on the outsides.
So here’s my made-up Ginger-Sesame Meatballs. And I like them as an appetizer, served with our naturally sparkling wine, Domaine la Croix des Marchands Méthode Ancestrale Brut ($18). It has a touch of residual sweetness that goes really well with the sauce, and it tames the spice a bit too.
Serves 4 as an appetizer or used in sandwiches
1 pound ground turkey (90 or 93 percent lean), or ground pork
4 scallions, finely chopped (including green parts)
1-inch piece of peeled fresh ginger, grated
3 garlic cloves, grated or put through a press
2-1/2 tablespoons soy sauce
½ cup plus 2 tablespoons panko bread crumbs
1 tablespoon chili paste (Sambal Oelek)
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper or a non-stick mat.
Combine everything except the turkey and bread crumbs in a large bowl and mix well. Break the turkey up in pieces and add to the bowl along with ½ cup of the bread crumbs. Mix well. Add up to 2 more tablespoons of bread crumbs if the mixture seems too liquid.
Using a 1-1/2 inch ice cream scoop, make individual meatballs and space them evenly on the lined baking sheet. Bake 20 to 25 minutes, until they’re cooked through and have a little browning on them.
¼ cup plus 1 tablespoon white vinegar
1 teaspoon finely diced fresh ginger
1 teaspoon finely diced fresh garlic
Combine sauce ingredients in a large bowl, then pour half of the sauce into a smaller bowl for dipping. When the meatballs are cooked, gently put them into the large bowl with half the sauce, and stir to coat. Return the meatballs to the baking sheet and bake for another 5-7 minutes, until glazed. Serve hot or warm with the dipping sauce on the side.
Gluten-free Italian winemakers' grape cake recipe - Recipes
Outdoor concrete tanks at a large winery in the Alentejo region of Portugal. Most of the tank is underground, which helps maintain temperature even as summers get hotter with increased global warming. The tanks are constructed by first digging the half-sphere pit, then filling a large balloon-like structure with air, and finally covering the balloon with concrete. The balloon is removed and the inside gets lined with concrete as well.
Note — this blog post was a finalist for the Millesima Blog Awards in the Wine and Technology Category, along with four others (you can see the badge I received on the right-hand margin of the blog). Although I didn’t win the category, there was another chance to win a readers’ choice award, determined by reader voting. This post came in third among the remaining posts — something I’m extremely grateful for considering that the people who came in first and second are extremely popular bloggers. So thanks to you all for reading!
In my last post I mentioned some of the impacts of global warming on grape growers and winemakers, as told to me by winemakers at two European wine shows. While extreme weather and shortened growing seasons were shared concerns, the winemakers also discussed geographic-specific issues, like changes to local wild yeast.
So how are winemakers and grape growers coping? As I mentioned before, it’s a mixture of both cutting-edge research and a return to older traditions. And so far, farmers and winemakers are running ahead of their regional appellation authorities in adaptation to climate change.
There’s a bunch of active research on breeding from grape stock that seems to do better in the increasingly warmer weather. In the long run, that will benefit everyone. One area of breeding research focuses on growing smaller berries no matter the varietal. In general, smaller grapes do better because the skin to juice ratio is higher and since lots of flavor comes from the skin, there’s more opportunity for flavor development during fermentation.
Another solution for some producers has come from something that seems counter-intuitive: increasing the yield per vine (and hence, per hectare). In general, grape growers strive for a particular yield range that ensures high-quality grapes. Fewer grapes means less competition per grape for nutrients and the products of photosynthesis. However, this also means that the sugar content increases more quickly than it would if the grape yield were higher. More competition for resources per grape actually lengthens the growing season, because the grapes take longer to reach their optimal sugar content. Longer ripening in turn means a longer time for flavor development – avoiding the problem of under-ripe flavors.
In general, increasing the yield has proved more effective for white wines than red wines. Red grapes don’t seem to respond in quite the same way. This may be different for some varietals, but the Portuguese winemaker I discussed the yield/quality issue with told me that greater yields don’t have the same effect for his red grapes.
Instead, he has turned to what he can do in the winery. One of the keys is to minimize the “green” or under-ripe flavors during the winemaking process. The more the wine or juice gets pumped around by mechanical means, the more likely it is the final product will have green flavors at the expense of riper ones. I’ve written before about how pumps are the bane of many winemakers’ existences. They still have to be used, of course, but minimizing their use – particularly during fermentation and initial aging — is key.
Specifically, the winemaker told me he has stopped what’s called “pump-over.” When pressed grapes and juice go in the tank, the skins usually float to the top. In order to keep everything mixed and maximize skin contact, juice typically gets pumped from the bottom of the tank and sprayed over the skin mat at the top to mix.
There are other ways of mixing the skins and juice, depending on the size of the tank or barrel. If the fermentation vessels aren’t too large, winemakers can mix by hand. It’s similar to batonnage, stirring up the wine in barrels to even out contact with the wood and the small particles suspended in the wine. One of my French producers claims this is how she maintains upper body strength and tone. Another of my producers told me that rolling up his sleeves and pushing the skins down into the juice in the barrel – and allowing visitors to do the same – gives those visitors a perfect selfie moment, in addition to being good winemaking practice.
But hand mixing in large tanks is impossible. And the amount of mechanical mixing necessary to get everything in contact can create as much disturbance to the juice as pumping. So this particular winemaker told me he has resurrected a 19 th -century technique – using the carbon dioxide generated during fermentation to push the juice up over the skin mat. A cone-shaped insert in the tanks guides the juice up the sides and down through a hole in the middle, gently mixing the skins and juice. Normally, carbon dioxide vents out the top of the tank anyway, so it’s intriguing to know that it can have a beneficial use as well.
I also learned about a number of innovative storage techniques developed for use in larger wineries, including some dome-shaped vessels that are half underground and can be used in even the hottest Portuguese summers.
Storage vessels and tank mixing are pretty straightforward, and changes to them (other than changing the materials they’re made from, or what touches the wine) don’t trigger problems with the rules for the wines’ particular appellations. Neither does substituting manufactured yeast for natural yeast. But grape breeding and changes to the yields definitely do.
Although even many of the most ancient grapes used to make wines are hybrids (like Syrah and Cabernet Sauvignon), most winemaking appellations have strict rules about hybridization. So while hybrid research for global warming is still relatively new, there will be a time when it becomes an issue for particular appellations if winemakers want to use the new hybrids in their wines.
The same is true for yield increases. The Portuguese winemaker I spoke with told me that it takes a 20-25% increase in yield to give him the right flavor in some of his white wines. That high an increase definitely puts his wines outside the yield rules for the appellation. It’s not that he can’t make the wine that way and sell it – the issue is how he labels it. In general, wines conforming to the appellation rules and are labeled with a particular D.O. can get a higher price than those labeled as Table Wine. So he and other winemakers are working with their appellation authorities to see if the rules can be changed to accommodate new climate realities.
Still, if it comes down to making better wine versus labeling it with a higher designation, the Portuguese winemakers I talked to won’t hesitate to go outside the appellation rules. Particularly since their wines are now beginning to find significant international markets. “We’ve got a good reputation to maintain and want to keep our production quality consistent,” one winemaker told me. “I’m not as concerned about what I call the wine, although I hope that the D.O. will agree.” The French winemakers I spoke with said that they’d ultimately do the same, although for some producers in the Languedoc, they’ve only recently managed to carve out new appellations beyond Vin de Pays. “We’ve finally recently received recognition of the individual character of our local wines,” according to a Languedoc winemaker. “Of course we want to preserve that character, I just hope we can do it within the rules we worked hard to get implemented.”
No recipe this time. Cy and I are undergoing home renovations and we’ve been without a kitchen. Once I’m back to cooking it’ll make me think more about making food.
- 1 (.25 ounce) package active dry yeast
- 4 cups sugar
- 1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
- 3 ½ quarts cold water, or as needed
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.
Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.
Use a frozen juice concentrate without added sweeteners for best results.
- 1 cup unbleached all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1-1⁄2 tsp. baking powder
- 1⁄4 tsp. table salt
- 2 large eggs
- 2⁄3 cup granulated sugar
- 1⁄2 cup extra-virgin olive oil
- 1⁄3 cup milk
- 1 tsp. pure vanilla extract
- 1 tsp. grated lemon zest
- 1-3⁄4 cups (about 10 oz.) red seedless grapes, washed and dried
- Confectioners’ sugar for dusting
- Preheat the oven to 350ºF. Grease a 9-inch round springform pan. Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl.
Combine the eggs and sugar in a large mixing bowl. Beat on medium-high speed until light in color and increased in volume, about 5 minutes. With the mixer on low speed, add the oil in a slow, steady stream. Turn the mixer to medium speed and beat for 1 minute. Stir in the milk, vanilla, and lemon zest on low speed.
With the mixer on low speed, add the flour mixture, 1⁄2 cup at a time, until just incorporated. Stir in 1⁄2 of the grapes. Scrape the batter into the prepared pan and bake for 10 minutes.
Scatter the remaining grapes over the top of the partially baked cake and continue to bake until the cake is golden and a toothpick inserted in the center of the cake comes out clean, about 40 minutes longer.
Make Ahead Tips
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
If it is a dinner party dessert, serve it with an Italian sweet wine like Vin Santo or with small glasses of grappa.
If you add all the grapes at once, they’ll sink to the bottom, so reserve half and scatter them on top of the cake after it’s been in the oven for 10 minutes. They’ll sink slightly but still be visible. Dust the cake with confectioners’ sugar before serving for a pretty presentation.
Flour Power: Exploring the Nutritional Potential of Grape Pomace Flour
“Leftovers” isn’t exactly the first thing I think of when it comes to wine, but fortunately it’s something Barbara Banke and Peggy Furth, founders of Whole Vine, considered.
“Leftovers” isn’t exactly the first thing I think of when it comes to wine, but fortunately it’s something Barbara Banke and Peggy Furth, founders of Whole Vine, considered. Their whole vine concept uses the parts of the vineyard left over from wine--the seeds and skins--to create 16 different varieties of flour based on the different wine grapes, such as Zinfandel, Syrah, Riesling and Chardonnay.
About 80% of the total harvested grape crop is used to make wine. Grapes are gathered and then pressed to extract juice. Then, it’s the winemakers, not the grapes, that become pressed when it comes to the dilemma of what to do with the remaining 20 percent. Pomace (the solid leftover seeds, skins, and pulp) has been used as compost or converted to fertilizer and animal feed. However, pomace is packed with nutrients, leading to an interest in exploring its use in food.
Along with being gluten-free and high in fiber, pomace flour contains a bevy of chemical components, including phenolic compounds. In wines, phenols provide structure and color, and may have significant health benefits. Some of these phenols are retained in grape pomace. One study found over 39 types of anthocyanins, hydroxybenzoic and hydroxycinnamic acids, catechins, flavonols and stillbenes within grape pomace. Other research has explored their health potential: phenols within grape pomace have been shown to exhibit powerful antioxidant properties, inhibit the oxidation of human low-density lipoproteins, and also act as free radical scavengers.
Besides being nutritious, research has shown pomace flour can be a tasty addition to products such as bread, yogurt and salad dressing. In the name of research, I decided to test it myself. This was the tough part. Okay, that’s not true at all. Kendall-Jackson is a sister company to Whole Vine and their chefs regularly incorporate pomace flour into their dishes. I got to try some of these treats, including:
Trout accompanied by a fried green tomato dredged in chardonnay flour, along with chardonnay grapeseed oil in its natural state and also in powder form, a transformation made possible with the addition of tapioca maltodextrin.
And for dessert, basil panna cotta served with chardonnay cake.
Feeling inspired, I decided to do a little experimenting with pomace flour. After some serious deliberation (pasta? bread? brownies? all three?) I decided on an orange and almond biscotti that uses chardonnay flour and another pomace incarnation, grappa. "Biscotti" comes from the Latin bis cottis, meaning "twice cooked." After their double baking, these crunchy cookies are ready to be served in traditional Tuscan style, by dipping them into the Italian wine, vin santo.
Chardonnay Orange Almond Biscotti
(Modified from this recipe in Bon Appétit)
1 tablespoon baking powder
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1 ½ tablespoons orange zest
1 cup whole almonds, toasted, coarsely chopped
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper.
Sift flours, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, grappa and orange zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart.
Whisk egg white in small bowl until foamy brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.Transfer logs to work surface discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
Image Credits: davitydave, memegenerator, remainder by author.
The views expressed are those of the author(s) and are not necessarily those of Scientific American.
ABOUT THE AUTHOR(S)
Layla Eplett writes about the anthropology of food. She has a Masters in Social Anthropology of Development from the University of London's School of Oriental and African Studies and loves getting a taste of all kinds of culture--gastronomic, traditional, and sometimes accidentally, bacterial. Find her at Fare Trade.
Will It Be Any Good?
I&aposll be honest, your homemade wine may taste like a decent vin ordinaire, which is expected and acceptable. It will be on par with the staple drink of millions of everyday folk throughout Europeuse that&aposs what we&aposre making𠅎veryday wine.
It is, of course, possible to make truly fine wine. But to do this, you will need to follow a slightly more involved procedure:
- Buy a hillside with an ideal aspect, as well as good soil and climate.
- Terrace the hillside and plant your vines.
- Protect the vines from frosts, hailstorms, insects and neighbors.
- Oh, and start about thirty years ago!
Of course, the above is not our goal for this article. Making wine from grape juice is a much simpler and less time-consuming solution to making a steady supply of wine.
Can I use Wine Yeast to Make Bread
I've been making some good bread wit a Breadmaker using some stock recipies that call for Active Dry Yeast. I have used Yeast designed fro Bread.
How would the results differ if I used Wine yeast instead?
Baker's yeast converts sugar into carbon dioxide, which will cause the dough to rise. From what I've read, there are different varities of wine yeast and its purpose is to convert sugar into alcohol and carbon dioxide.
If you use whatever variety of wine yeast you have on hand, you could wind up with an alcoholic tasting (possibly bitter) flat hunk of bread.
Let us know the outcome should you give it a try.
Beer can be brewed with bread yeast. Many cultures have brewed wine, beer, bread, mead, etc. with the same yeast. The only difference between a strain of yeast that is used today for brewing wine and one that is used for bread is the flavors it will create and the temperatures at which it will create those flavors best. They all do the same job, just some do certain things better than others.
A wine yeast can survive in an environment with more alcohol than a beer or a bread yeast. A beer yeast will die off at around seven percent (same as a bread yeast), while a wine yeast can go up to about 13 percent. But it would sure take a lot of sugar to end up with a dough that had that much alcohol.
All our doughs contain a little alcohol. It's only a small amount because there is not as much fermetation going on as in a high sugar solution like grape juice or wort (unfermented beer). The small amount of alcohol is evaporated very early in the baking phase.
So here's to yeast in all it's wonderful diversity! Cheers!
To answer your question, you would probably end up with a bread that had a complex flavor. Depending on the temperature you brew - I mean proof your dough, the flavour can be good or bad. I'd be curious to try it.