I have about 2 pounds of different spent grains (english chocolate is what I have most of). What is the best way to incorporate them to get the best flavor in the resulting loaf? Do they really add flavor? They are dried. Grind?Cook?
using spent grains for anything. Once you convert all the starch to sugar and then convert the sugar to alcohol the result is called spent for a reason:-) Still here is a site that might help you
not starch or sugar, and I'm not sure that gluten is destroyed by the brewing process. There just isn't much of any food left for the wee beasties to eat - quite unlike non gluten flours that have plenty of high quality food to eat but no gluten proteins. Still, 10-20% of anything can usually be used in bread without much ill effect if it isn't diastatic malt or Portland cement:-)
It sounds like I won't be getting much difference in the flavor department but may be more of adding whole grain bits to the texture and for the eye. Especially the English Chocolate. That one smells of a rich cocoa flavor and may add some chocolate nuances. There was a lovely looking biscotti in the link dabrownman sent. Hmmm....
OR
It might be time for a nice chewy, thickly-grained rye that will improve as it ages. Too bad I didn't plan that ahead a bit for New Years!
Well, they are dried and ready for whatever. Any additional ideas?
using spent grains for anything. Once you convert all the starch to sugar and then convert the sugar to alcohol the result is called spent for a reason:-) Still here is a site that might help you
http://brooklynbrewshop.com/themash/category/spentgrainchef/
Non gluten grains by adding them into your bread making up about 15 - 20% of the flour?
not starch or sugar, and I'm not sure that gluten is destroyed by the brewing process. There just isn't much of any food left for the wee beasties to eat - quite unlike non gluten flours that have plenty of high quality food to eat but no gluten proteins. Still, 10-20% of anything can usually be used in bread without much ill effect if it isn't diastatic malt or Portland cement:-)
It sounds like I won't be getting much difference in the flavor department but may be more of adding whole grain bits to the texture and for the eye. Especially the English Chocolate. That one smells of a rich cocoa flavor and may add some chocolate nuances. There was a lovely looking biscotti in the link dabrownman sent. Hmmm....
OR
It might be time for a nice chewy, thickly-grained rye that will improve as it ages. Too bad I didn't plan that ahead a bit for New Years!
Well, they are dried and ready for whatever. Any additional ideas?
Cookies?