Something I tried today, took all the sludge out of the bottom of the fermentation vessel after brewing some beer, mixed it with plain flour, couple of tea spoons of sugar, a pinch of salt and a drizzle of olive oil. Made a dough and needed it for a bit, put it in the airing cupboard to prove for about and hour.
It had risen nicely, so put it in the oven on 160 for about 30 minutes.
Made a really nice loaf!
Beer League: 1. Young's - American Pale Ale 2. Bulldog Brews - Imperial Red Bad Cat 3. Young's - IPA 4. Young's - American Amber Ale 5. Bulldog Brews - Evil Dog Double IPA
2 ·
Comments
I made it back when I first did home-brew, but without adding sugar or olive oil.
Just don't knead the dough too much ( or too firmly ) or you'll end up with 'bread bricks'.
Tempted to give it a go again using the sludge from my current raspberry ale brew.