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.
Yield | |
---|---|
Prep time | 26 minutes |
Cooking time | 52 minutes |
Total time | 1 hour, 18 minutes |
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: