Core Concepts
Spent grains from brewing can be repurposed into pantry staples, adding complexity and nutrition to baked goods.
Abstract
Inspired by the DIY culture of craft brewing, spent grains offer a versatile ingredient for baking. They provide fiber, protein, and nuttiness to recipes, enhancing flavors and textures. From wet applications like pancakes to dry flour conversions, spent grains can elevate your culinary creations with minimal effort. Embrace sustainability by utilizing this abundant by-product creatively in your kitchen.
Stats
Brewing requires exact temperature and processes.
Spent grain offers fiber, protein, and nuttiness.
Baking spent grain bread enhances flavor profiles.
Brooklyn Brewshop recommends baking spent grain for 7 hours at 170°F.
The Growler suggests replacing half of the flour with milled spent grain for lighter texture in baking.