Has anyone tried using spent grain from making beer in their sourdough? I found one forum thread from a couple years ago that mentioned it, but there was no follow up.
Hubby and I went to an event at a homebrew store yesterday and there were some people talking about it, but they had never tried it with sourdough. Also, they had just used them as stir-ins, the same way you'd add nuts, etc. The storeowner's wife and I got to talking and she is interested in having me bake bread for a wild game dinner they are having in January. The idea is to use the spent grain from the beers that will accompany the meal in sourdough bread as part of the meal. I'd like to try pulverising it in a blender and have it actually incorporated into the bread, because this would release more of the unique flavor of the malted grains. Anybody have experience with this?