llenrocs
Well-Known Member
I've been searching the forums for detailed instructions on how to dry and mill spent grains into flour for use in baking bread and have come up empty. I see there are lots of post on using wet spent grains in bread and some guidelines on usage ratios in the beer, but nothing on drying and milling.
I have a heavy duty electric flour mill that I inherited from my grandparents, but I am looking for more info/advice on how to dry & prep the grains.
I plan to place grains in a thin layer on a cookie sheet in the oven at low temperature & check weight every once in a while. When I seen no more change in weight, then I can assume most of the water has evaporated out of the grains and proceed with milling.
I think I can store the milled grains in an airtight container in the fridge until baking day.
Any other suggestions?
Thanks,
I have a heavy duty electric flour mill that I inherited from my grandparents, but I am looking for more info/advice on how to dry & prep the grains.
I plan to place grains in a thin layer on a cookie sheet in the oven at low temperature & check weight every once in a while. When I seen no more change in weight, then I can assume most of the water has evaporated out of the grains and proceed with milling.
I think I can store the milled grains in an airtight container in the fridge until baking day.
Any other suggestions?
Thanks,