The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to the Site, Excited to Learn

banjorium's picture

New to the Site, Excited to Learn

Hi All,

I'm a homebrewer, so I love everything about yeast and creating things with it.  Since I have around 10 pounds of grain from each batch of beer I brew, I figure I should find a way to use it to the fullest extent.  I've made a couple simple recipes with the spent grain, but am looking to learn more and make this yet another hobby of mine.



Ford's picture

There is a saying that beer is liquid bread, and bread is,solid beer.  I know nothing about brewing beer, and a little about making/building bread.  You seem to be combining the two by using the leftover grain from the mash -- very interesting.  What is left other than the husks?

In any case, welcome!  I am sure you can contribute to our interests.  Floyd Mann is our host.


Wild-Yeast's picture

Many years ago Anchor Steam Brewery in San Francisco was bought by Fritz Maytag - heir to the Maytag fortune. Fritz had all these spent grains from the brewery and decided that it'd be a good idea to spread them on his property in Marin. On questioning it was found that Fritz thought that the spent malted barley would sprout and grow new barley plants. It took a little explaining to educate Fritz that this wasn't the case - the spent barley went to feed goats and hogs instead.

Spent grains can be used as an adjunct to make bread though it may take a bit of effort and inventiveness to make it resemble an "artisan" product. But this is "The Fresh Loaf" where anything's possible in this branch of the fermentation arts...,


dabrownman's picture

but have never had any luck at making anything decent bread wise out of spent grains.  The brewing process converts all the starch in the grain to sugar that the yeast uses to make CO2 and alcohol.  This is what is supposed to happen in the bread making process - but spent grain doesn't have any starch to convert to sugars so there is nothing for the yeast to eat.

That said I have and do put spent grain into bread at about the 10% level,  I don't bother to grind it.  You can put 10% of anything in a bread recipe and not hurt it much:-)

Welcome and happy baking