The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello from Florida

Willbaker90's picture
Willbaker90

Hello from Florida

    Hello everyone. I'm a relatively new home baker. I started about a year ago when I got out of the Navy and must say Im pretty addicted. This website has been a wonderful resource and most questions can be answered by simply using the search engine.

    However I am currently working on a spent grain bread. I made a poolish last night and I thought putting 85g of spent grain in might help the flavors flourish, but after some research I am a little worried that it may have been a bad idea considering how quickly spent grain spoils. Does anyone know if I should throw the poolish out? I assumed the wild yeast would provide a safe environment but from what I've read spent grain is somewhat volatile. Any help would be appretiated.

Maverick's picture
Maverick

Considering that there are recipes that call for milk to be added to an overnight pre-ferment, I wouldn't worry too much about anything spoiling. I can't say for sure though as I have never used spent grain. One thought for future bakes if you are worried is to make a soaker out of the spent grains and keep it in the refrigerator. That will bring out the flavors in much the same way as is done with multi-grain or some whole wheat breads.

What part of FL you in? I am up in the Space Coast area.

Willbaker90's picture
Willbaker90

Ok thanks, I will look into the soaker method. It looks and smells fine so Im gonna go ahead and make the dough.

Im way down in the Miami area, only been to the Space coast a few times to watch the old Shuttle Launches.