I’ve been toying with using some of my brew yeast cake to add to one of my sour dough starters to see how they play together on one off loaf bakes. Might be interesting to reserve some spent grains from the batch to incorporate. Wish I read this thread earlier, I dumped the grains two weeks ago and the yeast this morning on a Guiness clone. Might have been fun to bake an Irish stout loaf.
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