JetSmooth
Well-Known Member
So my wife and I are embarking on an overhaul of our eating habits. This isn't a diet, but a shift away from a lot of processed and white-starchy junk to a more "whole food" approach. We have the blendtec blender on the way (It Blends!) and have been eating pretty well for some time now. She was a vegetarian while we were dating and up until the Turtle (our 8 month old) was conceived.
We were looking to get away from commercial breads. I suggested she bake with my spent grains, but storing them was a pain as it cramped our little freezer (check freezer is on our list).
She recently came upon an article that suggested some recipies for "sprouted grains". Sounds a lot like malt to me. What's the difference? This may be a way to get her to use the spent brewing grains.
We were looking to get away from commercial breads. I suggested she bake with my spent grains, but storing them was a pain as it cramped our little freezer (check freezer is on our list).
She recently came upon an article that suggested some recipies for "sprouted grains". Sounds a lot like malt to me. What's the difference? This may be a way to get her to use the spent brewing grains.