#experimentalbeerbread

#experimentalbeerbread

Trying a bread made with the leftovers from brewing a batch of Irish Red Ale

  1. So, as per our podcast discussion, since we bottled a batch of beer today we're experimenting with making bread from brewing leftovers.
  2. We took the couple of inches left in the fermenter, which has the chunky yeast byproducts... #experimentalbeerbread https://t.co/WtQxJbmivN
    We took the couple of inches left in the fermenter, which has the chunky yeast byproducts... #experimentalbeerbread pic.twitter.com/WtQxJbmivN
  3. ...and then I mixed in equal parts unbleached white, stoneground whole wheat, & barley flour. #experimentalbeerbread https://t.co/m17spcLRSQ
    ...and then I mixed in equal parts unbleached white, stoneground whole wheat, & barley flour. #experimentalbeerbread pic.twitter.com/m17spcLRSQ
  4. This batch of beer seems to have done most of its fermentation in the primary fermenter before we racked it into the carboy, so I'm not...
  5. ...sure how active the yeast is, so I'm leaving the flour/beer dregs mixture to sit for a few fours, to see how much activity there is.
  6. There definitely seems to be yeasty activity in the beer/flour mixture; bubbles, & the plastic wrap's bulging. https://t.co/XI8iYi7mRn
    There definitely seems to be yeasty activity in the beer/flour mixture; bubbles, & the plastic wrap's bulging. pic.twitter.com/XI8iYi7mRn
  7. I think I'll try making a loaf with half of the mixture, & leave the other half to keep fermenting until tomorrow. #experimentalbeerbread
  8. So I made a firm dough, 1/3 wh wheat, 1/3 white, 1/3 barley. It didn't rise a great deal... #experimentalbeerbread pic.twitter.com/Yioi3tL9jh
  9. Not sure how much that's because of the yeast, how much the barley flour. (Both wheat flours were high gluten). #experimentalbeerbread
  10. I shaped it into a long loaf and am letting it rise again for an hour or so. #experimentalbeerbread https://t.co/4rNaPxLBdf
    I shaped it into a long loaf and am letting it rise again for an hour or so. #experimentalbeerbread pic.twitter.com/4rNaPxLBdf
  11. #experimentalbeerbread coming out of the oven. Seems to have had pretty good oven spring! https://t.co/8x1Z86ek0k
    #experimentalbeerbread coming out of the oven. Seems to have had pretty good oven spring! pic.twitter.com/8x1Z86ek0k
  12. It's fairly dense, but tasty. Doesn't taste of beer, but the hops definitely come through. #experimentalbeerbread https://t.co/rnFzDHpJb1
    It's fairly dense, but tasty. Doesn't taste of beer, but the hops definitely come through. #experimentalbeerbread pic.twitter.com/rnFzDHpJb1
  13. Then I made another loaf from that leftover beer sludge. I'd kept half back from the first experiment, & fed it flour (1/3 white bread, 1/3 stoneground whole wheat bread, 1/3 barley flour) every day on the counter until it started smelling & looking like a sourdough starter. Then I put half of that into the fridge, then added flours in the same proportion (& some water) to the rest to make this.

  14. Turned out very well--good fluffy crumb, lovely dark crust, a little bit of bitterness and lots of flavour. Good rise, too!