Spelt Flour Sourdough

I’ve been trying to buy and experiment with different flours to get a better appreciation and understanding about how they affect the fermentation, rise, flavor and look of the bread. For this double batch I used some Bob’s Red Mill spelt flour as about 20% of the flour in the recipe. Schedule: I based this…

Stout Beer + Oatmeal Bread

Bread using only beer instead of water? Let’s give it a shot! This idea has been tossing itself around in my head for a while and I figured it’s finally time to give it a try. I used a sweet milk stout for all of the hydration in this bread and also threw in some…

Standard Sourdough

I have an experimentation problem. Whether it’s brewing, cooking or bread baking I rarely make the exact same recipe over and over. I’m always in the pantry looking for what new ingredient, spice or technique I can use for my next loaf of bread. It’s about time I rein myself in and go back to…

How to Make Spent Grain Flour

Spent grain is the term given to grain that is left over after the beer making process. When brewing beer, you add grain to hot water to extract all of the sugars in a process called mashing. The resulting sugar water is called wort and is then boiled with hops. After mashing, the grain can…

Sourdough Spelt + Rye w/ Caraway Seeds

In the week or two surrounding St. Patrick’s day I ate my fair share of Reuben sandwiches and really started wondering why I never tried making a ‘Russian Rye’ style bread that you typically see used with Reubens. I’m a little late to the game but this bread turned out wonderful. The caraway seeds give…

Extra Crispy Pizza Dough w/ Sourdough Discard

Pizza doesn’t have to be a time consuming process and can usually be made with stuff in your fridge or freezer. This pizza uses some of my sourdough starter discard and a little bit of yeast. It’s a very low hydration dough which made for a really crispy crust which is something I’ve been searching…

Spent Grain Sourdough

I love being able to turn what would normally be composted or trashed into something delicious. Spent grain is what’s left over after removing all the sugars from malted barley and other grains during the mashing process of making beer. I dry the grain and grind it into a flour. At about 10% of the…

Cranberry + Walnut Sourdough

The tart bite of cranberries combined with the crunch and earthiness from the walnuts has made this my go-to bread lately. I use this bread for toast, breakfast sandwiches, pressed lunch sandwiches and to soak up soups and stews. Schedule: I based this loaf off of my sourdough schedule. Since this is a 100% naturally…

Pepitas + Sunflower seeds + Oats Hybrid

It’s not often I bake the same loaf of bread twice, but this is one that I find myself coming back to. The seeds give a little crunch while the oats provide a silkiness. This is a great all purpose bread that I use for toast, breakfast sandwiches, cheesy garlic bread or simply dipped into…

Spent Grain Hybrid Loaf

In addition to baking a ton of bread, I also brew a lot of beer. Not one to let things go to waste, I like to take some of the spent grain from the mashing process of beer making, dry it in the oven and then blend it into a flour and use it in…