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Old 02-21-2013, 11:11 PM   #1
linkaz
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Sep 2012
Snohomish, Washington
Posts: 4


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?



 
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Old 02-23-2013, 03:18 AM   #2
Evets
 
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Jan 2006
Lancaster County, Pa.
Posts: 1,924
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Not exactly, but recently, I replaced the water in my pizza dough with maple sap. Interesting enough, but not that much different, I guess.
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