I know what your thinking... baking Bread? What the heck does that have to do with brewing beer? Well I read that old time bakeries got there yeast from breweries, I was just wondering if anyone has tried using the trub to make bread.
timdsmith72 said:... an old buddy of mine does it all the time. Makes some of the best bread you'll ever have.
Waldo said:The way you get around the slow rise is to make a sponge...
I will certainly see if he can give me one.catfish said:I've been wondering the same thing.
could you get a recipe?
timdsmith72 said:I will certainly see if he can give me one.
Just a suggestion, you might want to let it rise again after it goes into the bread pan.timdsmith72 said:Knock back and knead for 10 mins, divide into 2 pieces knead each for 5 mins, place in oiled bread pan
bake in 375 oven for 1 hour
timdsmith72 said:Ok. Here's what he sent me...
the dregs from a bottle of beer, feed it 2 tablespoons of sugar add 1/2 cup water . . .
timdsmith72 said:Ok. Here's what he sent me...
the dregs from a bottle of beer, feed it 2 tablespoons of sugar add 1/2 cup water
mix 3 lbs bread flour (I use whole-wheat) with about 1/2 cup oil and 1 teaspoon salt
When yeast is foaming add to flour, add just anogth water/beer to get it to all stick together knead for about 10 mins
cover with damp cloth
let rise for 1-2 hours in a warm spot
Knock back and knead for 10 mins, divide into 2 pieces knead each for 5 mins, place in oiled bread pan
bake in 375 oven for 1 hour ( to test if its done turn pan upside down and tap bottom, when loave is out of pan tap bottom with knuggles if it sounds hollow (like your head ) tis done if it still sound spongy put back in oven for 5-10 mins
Waldo said:The way you get around the slow rise is to make a sponge.
Not really...it's a bit of a slow riser.FilJos said:So... this bread would be sponge-worthy?
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