Today's news feed

[Zambi]

That is fantastic. I compost my grain.

So do I...
But one day, I will have chickens

 

[Brew Cat]

So do I...
But one day, I will have chickens

Yeah I used to have chickens and hogs back homestead days.

 

[Ward Chillington]

Super article Zambi...thank you for the contribution. It's great seeing this in something other than a professional journal of some white paper. I

SBG has been over looked beyond livestock feed and dog treats from my reading...I think that besides myself @Herm brews is using it in his bread making and I encourage any of you other bread baking, all grainers on the forum here to try it out.

The article is spot on, it goes bad fast if you don't dry it or get it in a loaf fast. I'll freeze it in a ice cube tray if I don't have anything going on in the oven at brewing time. Usually I use it to barter out for a couple dozen eggs!

Thanks again for the read gal!

 

[Brew Cat]

Well i never had much luck using it in my bread not a great texture unless you dry it recrush and sift. But that's a lot of work. I've tried sprinkling it on the crust but the husk gets stuck in your teeth. Probably not a commercial market there. That said I do use left over drained wort and the flour from cleaning my mill in bread. I actually have some of my leftover stout wort which im going to bake up to use for dipping in my beer cheese for a Superbowl snack. The beer cheese will get my IPA

 

[Zambi]

I haven't used it in bread (yet).
I suppose as a biabber, the crush should be OK.
I suppose I could just weigh the spend grain to calculate hydration and use by just adjusting the water amount in the bread recipe (without drying the spend grain)

 

[Brew Cat]

I haven't used it in bread (yet).
I suppose as a biabber, the crush should be OK.
I suppose I could just weigh the spend grain to calculate hydration and use by just adjusting the water amount in the bread recipe (without drying the spend grain)

Well that's fine but its still to course so you need to dry it and crush it in a flour mill. Its best to sprinkle a little on the crust but as flour it doesn't develop the gluten like bread flour. Maybe use 10%.I've tried it. You get a dense wet dough that doesn't rise well. If it made awesome bread it would be a thing already That's why the article is so intriguing doing something commercially feasible.
I bake a lot of bread 4-6 loaves a week sometimes