L linkaz New Member Joined Sep 11, 2012 Messages 4 Reaction score 0 Location Snohomish Feb 21, 2013 #1 Here's a neat idea: replace the water in your bread with wort. Vörtbröd is apparently popular in Sweden and is a bit sweeter and darker than normal bread. Maybe next time I brew I'll snatch a cup or two of wort and give it a shot. Has anyone tried this before? Any good recipes?
Here's a neat idea: replace the water in your bread with wort. Vörtbröd is apparently popular in Sweden and is a bit sweeter and darker than normal bread. Maybe next time I brew I'll snatch a cup or two of wort and give it a shot. Has anyone tried this before? Any good recipes?
Evets Well-Known Member Joined Jan 29, 2006 Messages 1,982 Reaction score 312 Location Lancaster County, Pa. Feb 22, 2013 #2 Not exactly, but recently, I replaced the water in my pizza dough with maple sap. Interesting enough, but not that much different, I guess.
Not exactly, but recently, I replaced the water in my pizza dough with maple sap. Interesting enough, but not that much different, I guess.