I brew a fair bit of beer and at the end I get a couple of kilos of yeast that's dropped out of suspension.
I usually wash it down the drain or stick it onto the compost heap.
But occasionally I make bread with it.
For this recipe, you'll need:
1 table spoon of olive oil
1 tsp of salt
500g of strong flour. I used a mix of white and brown because its all that was left in the cupboard (280g of wholemeal and 220g white)
300ml of water
A splodge of fermenter yeast. You can substitute this with any yeast, but it won't have a nutty beer flavour.
After you've brewed your beer, rack into bottles or a keg.
This brew was a robust London Porter (6.0%) and very dark.
The end result of the drained fermenter is the yeast trub at the bottom. It looks a bit like a planet to me...
Some people wash this and extract the live yeast with glycerol. No idea how they do this. I just tip the yeast cake into a bowl.