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Old 02-02-2013, 12:31 PM   #21
el_horno
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Quote:
Originally Posted by samuryan View Post
2 cups spent grain

2 tablespoons honey
2 cups wheat flour
4 cups all purpose flour
2 tablespoon butter
1 package bakers yeast
2 1/2 cup beer (or water, but you are making 'beer' bread) at 120* F
2 Tspn salt

Knead, let rise, split into two loafs, follow your dreams
What do you mean at 120F? is that the temp the beer needs to be?

Also, how do you guys store your spent grain, and how long will it last?


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Old 02-02-2013, 05:03 PM   #22
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I assume that it means to heat the beer to 120 degrees. 10-20 seconds in the microwave should do the trick. It's just like making beer - they yeast need a warm environment to be comfortable. Bread yeast just needs a warmer climate than ale yeast. I find that 110-115 is usually the sweet spot. Just be sure, like brewing, to take the temperature and if you overshoot it, wait for it to come down or you could shock or kill the yeast.

When following bread recipes I usually heat the liquid first, then sprinkle the yeast over the warm liquid to let it rehydrate, and then sprinkle in a tiny portion of the dry goods (e.g., flour; exact measurements depend on the recipe). I let it sit in a warm spot for a bit to let it proof and get the yeast going. It's the same concept as a yeast starter. Scratch that, it IS a yeast starter. Then I continue with the recipe and let it do it's regular rise, which will be helped by the proofing. Healthier yeast makes for a more airy loaf.

Baking and brewing share a history for a reason. Although the part that amuses me is that, traditionally, the men did the baking and the women did the brewing. Bread was considered a man's job, and beer was considered a feminine responsibility


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Old 02-03-2013, 05:56 PM   #23
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I was wondering why everybody is using bread yeast? I used beer yeast in my last bread and it worked out very nicely. Historically bread makers got their yeast from brewers.

The method that use for making the bread is the following:

125g - wheat flour
125g - bread flour
125g - spent grain
160ml - part of the yeast from the starter and some beer
1/4tsp - salt

Then follow all of the other directions.
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Old 02-03-2013, 06:16 PM   #24
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I have been using the same strain of sourdough for close to 10 years, Now that i have gotten back in to brewing i have been using the spent grains and it is a step up! i'll have to work on a good storage solution so i'm never short, for some reason i was only saving enough for my next baking session, duh
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