Alright I know nothing about cooking but I may have to make me some of this. MO is my favorite grain to use, and I bet it makes a tasty bread.
Ah!!! OK!! I can relate to that! For a second there I thought you knew what you were doing!!I have never heard of making bread from malted grains... and definately NEVER head of mashing it and including the "wort" from said grains in the bread. I think the yeasties are going to LOVE the converted sugars
I am bored... it is snowing like mad... my IMPERIAL APA is chugging along. Thought it was time for an experiment.
Ah!!! OK!! I can relate to that! For a second there I thought you knew what you were doing!!
Um no... I have no clue
I think I love you.
Most flour mills actually add a certain amount of barley malt (presumably in the form of dry malt extract) to their flours especially bread flours to help feed the yeast. So it makes perfect sense.
Can't wait to hear how it turns out. Care to add a little more detail as to your recipe and process?
Interested to know how it turned out?
Did you add some hops as well or what?
Enter your email address to join: