Brewers Spent Grain Sourdough
Brewers Spent Grain Sourdough
Description
I brew beer pretty regularly and one of the byproducts of the mashing process is a bunch of grain that's had all of the sugars removed from it. I usually compost it but every once in a while I dry it out in the oven and then grind it into a flour.
I've found that when added at about 10% to bread or pizzas, it gives a really nice nuttiness and boosts the whole grain flavor. Any more than 10% and it starts to make the dough very tough.
Summary
| Yield | |
|---|---|
| Prep time | 26 minutes |
| Cooking time | 52 minutes |
| Total time | 1 hour, 18 minutes |
Ingredients
Instructions
- I mixed my levain at around 8:00am.
- I started my autolyse (without levain) at 3:00pm.
- Mixed with levain and salt at 3:30pm.
- Four stretch and folds within the first 4 hours of a ~16 hour bulk ferment at room temperature
- followed by a 3 and a half hour proof at room temperature.
- Baked in a preheated dutch oven at 450'F for 38 minutes covered and 14 minutes uncovered
Notes
Now that it's warming up here I should have reduced my bulk fermentation time by a couple of hours. I still got good oven spring and crumb but feel like it definitely could have benefited from a shorter bulk.
The bread makes great toast, sandwiches and garlic bread. If you're a fan of whole grain taste, this takes it to another level!
I have my full method and instructions here: https://alegrebread.home.blog/2019/04/12/spent-grain-sourdough/
Some more shots:
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Comments
Really nice work. Love the repurposing of spent grain.
That looks too, too tasty!
Lovely loaf.
Keep on baking,
Carole