Spent malted barley additions

GreenSpyder

 I've been adding a cup or so of spent barley to each loaf, left over from mashing home brewed beers.  This adds a wonderful taste, texture, adds moisture and greatly improves the crumb.  My wife insists I do this every time now.

If you don't have access to spent malted barley, then I urge you to look into home brewing you own ales.  For one who enjoys the lengthy process of SD baking, home brewing is a natural and heaven sent hobby!

Category: 
up
25 users have voted.

Replies

CaperAsh 2012 March 31

I have a local organic brewer giving me his spent grains. I concur that they are well worth adding in. They add welcome layers of flavour that go very well with all sorts of bread.

 

Also, I have been soaking dried out rye-wheat (50-50) loaves (baked in my brick oven) and using the resultant crumb (about 15% baker's percentage) in the dough. That gives an enormous kick flavour-wise, almost like adding in port or cheese. I recommend this too. Plus using the water from the soaking as well.

 

 

Post Reply

Photo
Files must be less than 400 MB.
Allowed file types: png gif jpg jpeg.

Full HTML

  • Allowed HTML tags: <p> <br> <a> <em> <strong> <h2> <h3> <h4> <h5> <h6> <table> <thead> <th> <tbody> <td> <tr> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Web page addresses and e-mail addresses turn into links automatically.

Plain text

  • Lines and paragraphs break automatically.
  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.