#21  
Old 05-11-2010, 11:27 AM
Il Pizzaiolo
 
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Default Re: Flour Container

It's interesting the directions and discoveries, nessisary and otherwise, a WFO takes you. Bricks, mortars and I'm now trying to find a local micro-brewry to get spent grain to incorporate into bread recipies.. The WFO has changed the way I'll be setting up my new kitchen.


Chris
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  #22  
Old 05-11-2010, 11:47 AM
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Default Re: Flour Container

After watching me bake, make an oven, etc.,my husband started doing his own brewing...so I have a good supply of spent grain! Maybe you can get someone hooked on brewing?
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  #23  
Old 05-11-2010, 11:53 AM
Il Pizzaiolo
 
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I'm sure I'll find a local brewmaster that can help out. I'll keep you all up to speed on this in the bread area..

Chris
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  #24  
Old 05-11-2010, 12:06 PM
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Default Re: Flour Container

Wait, you can use spent/used grain to make bread? Hmmm.. how can I work that to my advantage..
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Old 05-11-2010, 12:21 PM
Il Pizzaiolo
 
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Default Re: Flour Container

I only have so much time in a year, to add brewing might be pushing it.. I pretty sure that the tasting part wouldn't add to the available, focused, time that I'd have. Although it might add to the comradery.. Mabey you'd have better luck.

:-)

Chris

Last edited by SCChris; 05-11-2010 at 12:25 PM.
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  #26  
Old 05-11-2010, 01:45 PM
Il Pizzaiolo
 
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Default Re: Flour Container

Reinhart's Spent Grain bread in his Whole Grain book is really, really good! And every beer's grain gives a different profile. Porters are especially nice IMO.
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  #27  
Old 05-11-2010, 02:15 PM
Il Pizzaiolo
 
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Default Re: Flour Container

Thanks Texas, that was where I was heading with the spent grain. I just recieved Peter Reinhart's Whole Grain, and picked it up because I'm enjoying the recipies from his Artisan breads everyday book...

And thanks for the tip on the porter.

Chris

PS Texas, do you use your Spent as is?

Last edited by SCChris; 05-11-2010 at 02:28 PM.
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  #28  
Old 05-11-2010, 03:25 PM
Il Pizzaiolo
 
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Default Re: Flour Container

Unfortunately, Chris I don't make beer. I recently learned one of my neighbors makes about two batches a year so he will become my regular source. Getting it from microbrewers has been a bit of a pain. They will gladly trade it for bread but they have so much of it that they sell it and the system is set up for me to get a couple of pounds.

I have used a variety of brew bases and all have been wonderful so I would suggest spent grain of any kind is a good start. Reinhart's recipe doesn't use much as I recall - only a quarter pound or so per loaf/pair of loaves. A little goes a long way. Best strategy is to put it in appropriate size baggies and freeze it so you simply pull a bag from the freezer and thaw it and you have the makings for a batch.

The whole grain book is a bit more trouble than Artisanal Breads Every Day but the flavor profiles are pretty awesome. Be sure and make some Volkornbrot. It is amazing. I make it in small (2 inch diameter by 6-8 inch) "cocktail" loaves for use with cheese and appetizers. Seriously good!

Good luck!
Jay

Last edited by texassourdough; 05-11-2010 at 05:10 PM.
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  #29  
Old 05-11-2010, 03:55 PM
Il Pizzaiolo
 
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Default Re: Flour Container

Thanks Again Texas!!

Chris
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