Beer bread?
#1
Posted 01 December 2009 - 11:06 AM
#2
Posted 02 December 2009 - 09:19 AM
#3
Posted 02 December 2009 - 12:18 PM
#4
Posted 02 December 2009 - 12:21 PM
I usually freeze the spent grains and then when I'm ready to make bread I defrost them and use them as is. Why dry and grind up? They are so soft from being mashed that they certainly aren't crunchy.On a side note, my girlfriend's dad has been taking the spent grain from my brew, drying it in an oven on low heat, crushing it in a coffe grinder, and throwing it in his bread. It turns out a lot more hearty. Just incase you really wanted to conbine the two
#5
Posted 02 December 2009 - 01:33 PM
It's not that it's crunchy, but i think he does it so that it helps mix in better with the normal flour. He doesn't grind super fine like flour is, but It's just small enough to know it's there without getting in the way.I usually freeze the spent grains and then when I'm ready to make bread I defrost them and use them as is. Why dry and grind up? They are so soft from being mashed that they certainly aren't crunchy.
#6
Posted 02 December 2009 - 02:03 PM
ah - it just sounds like a lot of extra work. I can see how it would more evenly distribute the malty goodness though.It's not that it's crunchy, but i think he does it so that it helps mix in better with the normal flour. He doesn't grind super fine like flour is, but It's just small enough to know it's there without getting in the way.
#7
Posted 03 December 2009 - 04:55 AM
#8
Posted 03 December 2009 - 05:18 AM
#9
Posted 03 December 2009 - 05:50 AM
yeah - my husks usually get somewhat mangled. why would this drop my efficiency?I've recently gone to a two step mill process. The husks are coming out rather intact and my efficiency's gone up. However, it has been a lot less palatable in the bread.
#10
Posted 04 December 2009 - 06:10 AM
It's not the how husks are getting mangled, it's how is the grain is getting pulverized.Mine's mostly powder and husks.We now return you to your previous thread.yeah - my husks usually get somewhat mangled. why would this drop my efficiency?
#11
Posted 04 December 2009 - 10:13 AM
Beer yeast is selected for the flavors and fermentation qualities, while bread yeast is pretty much selected just for CO2 production. So, you'll probably see what Stout_fan saw - a longer rise.Also, if your using spent yeast, you're going to use a lot more (think more along the lines of baking with cake yeast). I'd probably add 1/2 to 1 teaspoon of regular bread yeast the first time to make sure you get some rise, and then reduce that as you experiment.I did a white bread with Montrachet. It took 2x as long as normal to rise. Very fine texture and tasted like I had put vanilla in the bread.Highly recommended.
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