Reuben crisps are perfect party appetizer. They have been very popular with our family and friends. The phyllo dough crust gives a great crunch. It is a bit fussier to wrap than if using crescent dough or bread dough but you will be rewarded with a prettier and tastier treat. If you have smoked your own Corned Beef or Pastrami, as I do, all the better.
8 oz Thinly sliced and crumbled pastrami or corned beef
12 oz Shredded swiss cheese
12-16 oz Franks Polish style Sauerkraut
3 oz cream cheese
3 Tbsp Thousand Island dressing (Ken’s light)
Mix well with your hands
Making the crisps
Thaw the phyllo dough, lay out horizontally and then cut vertically into thirds, cover with a damp towel.
Take one strip of the dough oriented vertically in front of you. Place approx. 1 Tbsp of the filling mixture on the dough and fold in a triangle pattern (like folding the flag) . Brush with melted butter and place on the cookie sheet
Place a few slices of Cowboy Candy on the filling prior to wrapping.
I LOVE pizza, it is one of my favorite foods and is great hot or cold whether for dinner, lunch or breakfast. I have cooked pizza in the oven , on the grill (weber, gas or BGE) but they have all lacked “something” that you get at a great pizzeria. I especially enjoyed those over 30 years ago when I worked for Philips and stayed for training in New Haven, CT where I became enamored of garlic as a pizza topping.
I use a Large Big Green Egg for most of my grilling, smoking, BBQ adventures. However, as is for pizza, it is lacking as I would ofren end up with burnt crust and watery or undercooked toppings. So one night while searching for ideas, as I was thinking of making a pizza oven adapter, up popped the web site for the Pizza Porta. Basically an adapter that turns the BGE into a pizza oven. I ordered one (for my birthday) set up for 2 pizza stones and long handled aluminum peel (I do have to look the part as I attempt to finesse the pizzas). Apparently due to COVID and lots of folks baking bread pizza stones were in short supply. I have my BGE stone and ordered a Kamado Joe pizza stone form Ace. Don’t even think of using a thin Pampered CHef stone on the grill – It WILL crack after a few uses.
First time use of the Pizza Porta was a circus / carnival of errors. I threw in a bunch of hard lump charcoal but did not clean out the ashes or remove the cherry log pieces that had been used for a prior roast . LOTS of smoke and being unskilled with a pizza peel coupled with a too wet crust (80% hydration), led to 4 pizzas of fairly weird shapes and a fair amount of toppings being fed to the grill Gods. This was edible and the kids / grand kids loved it but there was a lot of room for improvement. The goat cheese , speck (like prosciutto), pistaschios (drizzled with honey after baking) was the best.
Second use was only slightly better. I forgot to place the ConVegtor (head deflector) on the grill under the stones. This meant the bottom pizza (Teal’s of course had a very charred crust (not just black in spots but charred). Lets not repeat that mistake . However switching to a 60% hydration dough recipe made the dough slide off the peels, more nicely (but still a bit fussy) and we only lost one slice of pepperoni to the grill . However the dough for mine was underdone (yet not blackened)
I was still worried about getting the dough consistency right for my meager pizzaiola skills and I was also looking for diastatic malt powder for the crust. This lead me to PennMac.com which not only had the malt powder, but also pizza screens, incredible olives and other goodies (yes the surcharge for perishable goods in summer is worth it. They do an incredible job packing the goodies).
So now armed with more tools, I made a new batch of dough. 60 % hydration and instead of using a poolish I used sour dough discard (actually most of the starter I had in the fridge). The dough recipe will be another post.
After an all day rise, we cut the dough into 2 balls which rested on the counter (80F) for a couple of hours and then formed the crusts. Just gentle pulling and pushing (no need for a rolling pin) . The crusts were placed on the 12″ screens and docked (poke holes to prevent big bubbles). These were baked at 500F for 2 minutes, taken out and inverted onto another peel, ready for topping . I was having a hard time getting the temp anywhere near 500-600F so I enlisted the help of Heatermeter and the fan helped a lot but still would not go above 500 (need a bigger fan) .
Teal’s was one of our go-to favorites: home made tomato sauce, shredded, slivered onions, shredded part skim mozzarella, dabs of fresh mozzarella and turkey pepperoni.
Mine was: tomato sauce (heated), italian seasoning, shredded onions, shredded mozzarella , but slightly sparse, 6 cloves of garlic slivered and pre-cooked in olive oil, sliced black olives and a few pieces of pepperoni.
Each was cooked for a total of 10 min at 500F rotating between bottom and top pizza stones.
Darn good eats. Not perfect yet, but we are definitely getting closer. Technique still needs a lot of work as I nearly lost a bunch of toppings. The BGE ash clean out tool does work as a great pizza grabber when it just does not want to get on the peel . Pizza crust is nicely brown with very dark spots but not charred.
Spring in Wisconsin means there is yard work to do. This weekend I was pulling buckthorn, dividing perennials and getting the garden ready. Body hurts and I want some comfort food. We had decided on leftovers for today and I chose the pasta and meatball bake. However I wanted some fresh bread or bread sticks to go with it. Gardening and sourdough bread baking dont really go together. Rise & fold times are missed and cleaning off all of the dirt before playing with the dough is a pain. However I still craved fresh bread.
After showering and applying a hot pack to my back, I was surfing the internet searching for ideas. At this point it was 5PM and teal was getting hungry and would not tolerate a long drawn out process (neither would I- I wanted near instant reward). One stood out as a quick from scratch idea: https://thesaltymarshmallow.com/quick-homemade-cheese-bread/ . This would morph into a sort of foccacia bread.
Preheat oven to proofing temperature approx. 100F
1 Tbsp instant yeast (I use SAF instant)
1 tsp sugar
1 c luke warm water
Mix and rest for 10 min – it should start to foam in the mixer bowl.
Add 2 Tbsp Olive oil and scant 1 tps salt.
Slowly add about 2.5 c flour – I used bread flour. Add the rfirst 2 cups and assess the consistency . Add more as needed so that it pullsa away from the side of the bowl and mix for 5 min on 2 (second slowest speed) on the Kitchenaid mixer.
Cover the bowl with a towel and place in the oven for 30 min.
Get your sheet pan ready. Slather with olive oil (including the sides) about 1.5 -2 Tbsp. Lightly cover with corn meal
When the 30 min has passed the dough should easily have doubled (thanks to lots of well fed yeast) . Start working it out on the counter with a little flour, (no rolling pin) like you see the pizza guys do. Move it to the sheet pan and stretch / push to fit (my pizzas are normally circular so it needed reshaping.
Preheat oven to 450F
Add 2-3 Tbsp olive oil to the top and spread around and then sprinkle on the goodies:
5-8 Tbsp grated parmesan (yes the green can cheese)
1-3 tsp granulated garlic
1 tsp Italian seasoning
1 Tbsp dried rosemary crushed
1/4 c shredded cheese . I did not want “cheese bread” but if so inclined, cover it with a lot more (4 cheese mexican and mozzarella mixed if going heavy)
Rest on the counter (bread not me) until 50 min point.
Place in the oven for 10-12 min until lightly browned. If the middle bubbles way up, get one of the kids to stab it and let the steam out.
Remove and place on a rack to cool enough so you can rip off pieces without burning yourself too much. Enjoy with a good beer or wine (and maybe forget about the rest of the dinner) . And it was done by 6 PM! No frozen or tube food involved.
Now that you have your loaves coming out more or less consistently (or at least fewer batches consigned to being croutons) you may want to start mixing things up.
Remember when trying different flours, the autolyse step becomes even more important. They absorb the water at different rates and you can easily over-do the water if you use the initial consistency as mixed as a guide. So start out with a bit less water than you might think you need.
Cut the salt by half
Leave the dough stickier than usual
About 3/4 of the way through mixing add 2 big hand-fulls of shredded cheese. I am partial to 4 cheese mexican blend from costco. This can be a bit hard to mix in. Crank up the mixer to 6 for short bursts until blended .
Now add flour if needed to adjust the texture.
Sprinkle with a bit of cheese, after slashing for fun. If you put the cheese on prior to slashing you will pull a lot of it off.
This is one where you can split the recipe and make one loaf of white and one cheesy. I love the cheesy sourdough toasted for breakfast slathered with peanut butter.
To the starter (about 2 cups) add 2 cups dark rye flour and 3/4 c water
2 Tbsp Vital wheat gluten (Bobs Red Mill) or King Arthur Rye dough Enhancer (which also adds more traditional “deli-rye” flavors
Caraway seed (optional)
Autolyze and mix as you normally would and adjust consistency as normal
To the starter (about 2 cups) add 2 cups whole wheat flour (I like King Arthur Whole Wheat) and 3/4 c water
2 Tbsp Vital wheat gluten (Bobs red mill)
Autolyze and mix as you normally would and adjust consistency as normal
Note that a rye and whole wheat blend is really good as well
Leave the dough stickier than usual
About 3/4 of the way through mixing add 1/2 c sun dried tomatoes drained of oil and chopped finely or 1/2 c rehydrated dried cherry tomatoes from the garden. Chop after rehydrating or you will have tomato chip shrapnel all over the kitchen. The dried cherry tomatoes from my garden are awesome and keep in the fridge for years.
One large handful shredded mozzarella or maybe two
1 tsp Italian seasoning (Penzey’s)
Now add flour if needed to adjust the texture.
Spent Grain Sourdough
What can be better than combining brewing and baking?
In proper baking terms this is referred to as adding a “soaker” . You need to hydrate the seeds before adding or they will dry out the dough AND not cling very well to the dough, resulting in deflated loaves.
1/2 c seed mix such as King Arthur Flour Harvest Grains Blend
1/4 c hot / boiling water.
Mix the seeds and water for 1/2 hour before adding to the dough about 3/4 the way through mixing . DO NOT add at the start!
Mix and adjust as usual
So think of these as jumping off points to try different flours and flavors rather than firm recipes. Now that you know how to adjust your dough be feel, feel free to try new things. Worst case, is that you end up with more croutons or bread crumbs to use for something else.
Now that we have the bread dough it is time to let it rise. There will be 3 rises and then baking.
Rise 1, 1 hour At the end of the hour, the dough will have doubled in size. Scrape the dough for the bowl with your fingertips and turn out onto the countertop which has been dusted with flour. You can fold the dough in theirs each way or do as I do and roll it. Grab an edge of the dough ball, and start rolling that towards the center. Keep doing this until you have rolled all of the surface in – typically 3-4 turns. Pop any large bubbles along the way. Turn the dough 90 degrees and repat, starting on one end. Now it will be back into a ball shape. Return it to the bowl and cover with the damp towel .
Rise 2, 1-1.5 hours At the end of this time scrape the dough from the bowl as before onto the floured counter top. If making loaves, split the ball in half with a pastry scraper and then work each piece individually as before, rolling inwards and form a pair of loaves. I place them on my pizza peel which has been liberally coated with corn meal. Place the pastry scraper upside down between the loaves. Cover with the damp towel .
If you are cooking as one large boule in a dutch oven , roll the dough as before and the place the ball in the center of the oiled dutch oven and put the lid on.
Rise 3, 2-3 hours
Before the end of the rise place your pizza stone in the oven on the middle rack. Place a sheet pan on the bottom rack or the bottom of the oven. Pre-heat oven to 440F. Set for convect. If yours does not have convection baking set for 460F.
Heat 1 cup of water to boiling (2 min in my microwave).
Transfer the loaves to the pizza stone. The scraper can help if they are sticking.
Pour the hot water in the sheet pan and quickly close the oven.
Wait 2 minutes then quickly score the top of the loaves in the pattern you desire. I use a bread knife and like one long slash in each about 3/8″ deep. No need for a fancy lame or other tool – just the bread knife.
Waiting before slashing the top, lets the skin of the dough set up a bit, and avoids deflating the loaf.
Work quickly to keep the steam in the oven. Now you can have the kids watch see the slash open up as the bread rises further. This is known as the “oven spring”.
Set the timer for 13 minutes. At the end insert the thermometer probe close the middle of the loaf. You want 200- 205F. I like the remote probe of the Thermoworks ChefAlarm as I can leave the probe in and close the oven door. The alarm is normally set for 203F so I can wander around the house and do other things while the bread finishes and not worry about forgetting to pull the bread out of the oven (again).
Once the temperature is reached open the door and pull out the rack to let it cool for 3-5 min before transferring to a wire rack on the counter to cool. If the bread cools too fast, it may cave in a bit in the middle.
The sourdough bread freezes well and makes fantastic toast, grilled cheese sandwiches and garlic bread. King Arthur flour sells nice light weight bread bags to use for storage.
When delving into the baking of sourdough bread, the questions often arise faster than the answers. This is especially the case where you don’t have someone to teach you in person and are trying to figure it out from books and youtube:
How much starter to use?
Why “discard” starter – seems wasteful?
How stiff or wet / slack should the dough be?
How much to mix / knead and when?
What is “folding”?
Why does my bread fall when I slash it like they say to do in the cookbooks?
Is steam important?
I will try to answer these and more based on my experience and experimenting of the last few years. Your experience may differ but I think this provides a solid starting point. I think it is good to work your way up in complexity as you gain experience and confidence. Don’t jump in and make multigrain baguettes with lots of seeds as your first try. How about white bread in a dutch oven or loaf pans?
I was given some sourdough starter from some friends a few years back and they also recommended the book Bouchon Bakery.
This book provided a start, but I was still unsure of the what the texture should be and I also jumped into the more compex styles too quickly. So there were some super dense breads that resulted and I was still relying on commercial yeast to help.
I keep my starter in a glass crock with snap top lid in the back of the fridge. In peak bread making season, I am baking every 1-2 weeks and this keeps the starter in good condition. If it is neglected for a long time (weeks or months) there will be gray liquid film on top and the starter will take longer to become active again. Don’t discard this, but you will need to build it up prior to use (future posting).
Safety first, the starter is a mix of yeast and bacteria. Each time you add flour you may add more types of bacteria and different kinds of yeast. Treat the starter and uncooked bread dough as you would raw meat. Wash your hands and utensils well after handling and never eat the raw dough!
Preparing the starter
The day before you want to bake, you will need to make your starter. You will also see the terms Biga and Poolish for this.
I have settled on using 2 cups bread flour , 1.5 cups warm water and the entire contents of my crock (pour off any excess liquid on top first).
Mix this up and place on the kitchen counter in a covered bowl.
I really like the Pyrex 10 cup prep bowls and their lids for this.
The next morning remove about 1/2 cup of the starter and return it to the crock. Place the crock in the fridge.
Now is the best time to take any out to share with friends.
Preparing the dough
Take the remainder and put it in the mixer bowl. Add 2 cups of bread flour and 3/4 c water and stir this together. If the flour is really dry you may add a few Tbsp more water but resist the urge to add much right now. Now let the mixture sit for 30-90 min (I usually make breakfast and start other projects during this time). This is referred to at the autolyse. The flour is hydrating and it will then make a better dough once you start mixing / kneading.
Add 2 Tbsp vegetable oil . This yields a silkier dough and it seems to stay fresher longer than if you omit the oil.
Add 1.5 Tbsp Honey – you could use sugar, but the simple sugars of the honey seem to get the rise off to a quicker start. This is not to make the bread sweet, but provide enough sugar that the yeast and bacteria have enough to feed on during the rises over the course of the day
Kneading the dough
Start kneading the dough. I use a Kitchenaid stand mixer with a dough hook and the speed set on 2.
As it is kneading, evaluate the texture. Is it stuck to the sides or pulling away in a ball? If sticking to the sides, start adding flour a couple of Tbsp at a time , letting it fully incorporate before adding more.
After 5 min at 1 tsp fine sea salt. This will cause the dough to firm up as it mixes. You can omit the salt if you are on a salt restricted diet, but even this 1 tsp is much less than most commercial breads use.
Continue kneading for 5 min more. the dough should be pulling away form the sides as it is mixing and only stick to your dry hand a little when you touch it. Adjust adding flour or water in small increments 1-2 Tbsp flour, 1 tsp water as needed. If you do bigger amounts it is very easy to overshoot and end up in a flour-water-flour-water cycle and before you know it you have used up your flour and have enough dough for 4 loaves of bread!
Cover with a damp towel for the first rise. Place on the counter at room temperature.
I have been experimenting more with sourdough breads and have made a few more variants of the spent grain sourdough. I think this is a bit simpler. I have been baking every week or every other so the 2 step starter feeding is not necessary.
When choosing your grains for the sourdough, consider that the bread will get baked and brown further. I tried one with the steeping grains from an Imperial Stout and that was too dark. Edible, but almost burnt tasting when toasted.
Today, I am using Briess Caramel 40 malt. This was from a Dead Ringer IPA extract kit (one of my favorites).
~3/4c of saved unfed starter
2c Bread flour – King Arthur
1 1/2 c – 1 3/4 c warm water.
Mix and set aside, covered for 24 hours. The starter should be a bit wetter than bread dough, but not runny. It will loosen up as it ferments as well. After 24 hours it is “gloopy”. Think of your kid / grand-kid’s container of Slime but stickier.
Fed starter – 1/2c which goes back in the crock in the fridge
2 -2.5c spent grains – well drained
1c bread flour – start with 3/4 c and see what the consistency is like
1/2 tsp baking yeast
Mix for 2 min
Rest for 15 min
Mix for 5 min
Add 1 tsp salt
Add 5 tsp cooking oil
Mix at medium speed until the oil is incorporated. Then slow down 2 2nd lowest setting on the Kitchenaid mixer and mix for another 10 min. Add flour as necessary to have a slack dough that pulls away form the sides of the bowl while mixing.
Cover with damp towel and let rise for 1 hour. Then fold several times adding flour if necessary. Let rise for another hour. Fold several times and work into a ball. This dough needs support from a pan. So, place in an oiled dutch oven. Cover and let rise for 2 hours.
Preheat the oven to 425F . Place a sheet pan in the bottom.
When the oven is hot, heat 1 c water in the microwave until boiling.
Working quickly, uncover the bread, slash the top and place the bread int he oven . Then pour the hot water on the sheet pan and close the oven. This bread completely filled the dutch oven with no room to rise (I may have let it rise a bit extra long while working inthe shop). Set timer for 15 min. At 15 min insert thermometer probe and cook until the internal temp is 195-205F depending on how brown you like the top.
A view inside
We have started taking the spent steeping grains and placing 2-2.5 c measured portions in the freezer so that the spent grains are available between brew days as I bake a lot more often than I brew. 1lb of grain will yield about 6-7c of well drained spent grains.
Teal really like chicken pot pies. However, I find them to be typically bland, pasty and just not worth the calories. So on a cold, dreary late fall day, Teal asked if we could make pot pies. I took up the challenge: to make a pot pie that is actually worth eating.
The engineering mind took over. I was thinking about what makes them so boring? The answer is, there is a lack of caramelization, too much goo (a.k.a “gravy”) and few if any spices. So, I set out to correct these deficiencies and add a few twists. I started with a small batch of 4 servings figuring I could scale it up later if they turned out. These are still not “health food” but still better than what you will find in the frozen foods section of your local store. If the steps below seem like a lot, remember that each is done while you are chopping the next. It is an efficient use of your time.
3 large carrots, washed, scraped of dark spots and cut into ~3/8″ pieces
2 medium onions chopped to about the same size
1 large pinch of dried thyme crushed
1 pinch of savory crushed
1-2 tsp sweet paprika
salt and pepper to taste
Saute the carrots in bacon grease (about 1 TB) for 3 min on med-high heat so they just barely start to brown and then add the onions. Keep stirring until the onions are thoroughly translucent and soft. Then dump them out into a large mixing bowl and heap into a pile while mixing in the thyme and savory, 1 tsp sweet paprika as well as salt and pepper to taste. Heaping will conserve the heat and keep them cooking. The carrots should be slightly soft at this point.
Leave the pan on the stove, off the heat. Other veggies can be added, but Teal prefers that we stick to the basics (certainly no celery or parsnips). 1-2 small (sweet) potatoes might be acceptable, but we were out. At this point, the fry pan is sticky with bits of the veggies – these will come off as the chicken (below) cooks.
1 package – about 1- 1.5 lbs boneless, skinless chicken thighs. Remove connective tissue, and excess fat. Chop into 1/2″ pieces.
Dredge the chicken in 3-4 TBsp flour with 1 tsp granulated garlic. This will be a sticky gooey mess. Chicken will be coated but not “dry”.
Add 1 TBsp bacon grease to the pan. Then add the chicken and saute until lightly browned and tender. Stir to break up the pieces, but pause enough to let each side brown a bit. We use thighs as they can withstand the higher temps needed for browning, while staying tender unlike breast meat. Once browned and tender, remove from the heat and dump into the bowl with the veggies reserving any left-over grease. Note that at this point, the chicken is completely cooked and food safe if you want to save these for later.
Sauce / gravy
Pot pies need some sauce, but not the pasty white stuff you often see. It needs some flavor from our friendly Maillard reactions. This starts with a browned roux.: 3-4 TBsp flour, 1-2 TBsp bacon grease. Stir over medium high heat. All of the flour should be coated and thick (and not runny). Now cook, while stirring constantly, until it is a light caramel brown. Next whisk in 3-4 cups chicken or vegetable stock until it thickens and is smooth with no or minimal lumps.
Add 10 oz frozen baby peas to the veggies and chicken, then add the sauce and stir gently to mix.
Divide the mixture into four approximately 5″ wide oven proof ramekins. Cover with a thin layer of pie crust. Our favorite is: https://www.kingarthurflour.com/recipes/classic-single-pie-crust-recipe .
A typical single crust recipe will have a lot left over. So you will have the opportunity for odd shaped pie crust cookie snacks – cover with cinnamon sugar and bake with the pot pies. Place the ramekins on a cookie sheet and bake at 425 for 30-40 min until the crust is crispy. Remember to remove the snack pieces before they burn (about 10 min). Let the pot pies rest about 15 min before serving.
With the added flavor of the caramelization, high proportion of veggies and herbs, even I like these pot pies. They will now be one of our winter staples. The pies can be frozen par-baked, so the crust starts to set up and then heated and served.
With a little planning ahead a brewing day can also be a baking day. I am doing extract brewing and the spent specialty grains are perfect for baking. The cooked grains are rich in fiber, have lower carbs and add great texture (yes, even with the husks present).
Given that many of my beers are high gravity I need to make a starter for the beer. The sourdough also requires a starter. So why not do both in parallel?
Day T-2 Pull your sourdough starter from the fridge and mix with 1 cup all purpose flour and 3/4 c water. Mix well, cover and allow to rise at room temp.
Day T-1 Make the starter for the beer. I typically use 1.5 l water and 3/4 c DME. Bring to a boil in an erlenmeyer flask, including the stir bar, with a foil cover . Remove from heat and quickly cool in a snowbank or ice water (brewing in the winter does have some advantages for cooling). Rehydrate the yeast per the mfr instructions if using dry yeast, add to the flask and then put on the stir plate.
Add to the sourdough starter. Add another 1 1/4 c flour and 3/4-1 c water to have a heavy sticky dough. Cover and let rise at room temp. Make sure you keep the sourdough work well away from the beer starter or you will risk contamination. Doing the additions in 2 stages, seems to yield more consistent results.
Brew and baking day
Steep the specialty grains per the beer recipe drain well and cool. For the bread pictured above, this was Caramunich III. By the time you are done brewing, the grains will be cool enough for baking.
Place the sourdough starter in the mixer bowl reserving 2/3 cup to save for the next batch.
Add 2.5 cups of the spent grains – they should be just damp at this point. Wring out if too moist
Add 2 c bread flour (King Arthur)
1 tsp dry yeast (SAF Instant)
Mix lightly and then rest for 10-15 min.
Continue mixing for 3 min. This should be a very sticky ball, mostly pulling away from the sides of the mixer . You may have to adjust with more flour or water but do not be tempted to make it too firm.
Add 1tsp fine sea salt. Mix for another 2 min. The salt firms up the dough, so don’t add too early or the texture will not be as nice.
Cover the bowl with a very damp warm kitchen towel and place in the oven to proof. Ours has a bread proofing (100F) setting. Let rise for 1.5 hours.
Take the dough our and place on a floured counter. Pull and fold 5-8 times. It will still be very sticky but this evens out the texture.
Place in a large pan or dutch oven and oil the inside well (olive oil or butter). Cover and rise again for another 1-1.5 hours at 100F. The dough should have risen about 2.5 times.
Preheat oven to 425 F
Place bread covered in the oven for 15-20 min.
Remove the lid, set for convection baking. Insert temperature probe and bake until the internal temp is 195F (15-30 min). Itis best to go by temp rather than time. The Thermoworks Chefalarm with the Pro Series Needle Probe is perfect. I also use this for brewing as the probe is waterproof.
Remove and turn onto a rack to cool and serve (unless your spouse beats you to it for the first slice (as mine did in the photo above). Serve with a glass from a previous batch of your beer.
While you may be tempted to interleave the baking and brewing work during the boil, I would recommend against it. The sourdough has a variety of yeasts and bacteria in it that would definitely not be beneficial to your beer. I have learned the hard way not to taste the raw sourdough!
Note that previously I had tried adding brewing grains (dry) as part of the flour for the bread and the texture was not that good. The steeping of the grains for brewing makes a huge difference in the bread. I will also try increasing the proportion of spent grain in the future as well as mixing with other flours. I am really intrigued with trying rye and oats as the spent grains. There is much room for experimentation, based on this successful base recipe.
The kids got me a couple of Emile Henry ceramic bakers for my birthday. One is baguette pan and the other is a bread loaf pan. Today was the first trial of them. The bread was made in between all of the yard work and errands that needed to get done with our slow spring and sudden summer — 95F today.
This is based on the Multigrain sourdough recipe but I was out of the KAF Harvest Grains Blend. So to substitute I used the following mix which was soaked in the boiling water:
1/4 c poppy seed
1/4 c steel cut oats
1/4 white sesame seeds
1/2 c roasted / salted pepitas / sunflower seed mix (from Farm and Fleet)
The dough was a bit wet, I probably had too much water in the starter feed but then added more bread flour to make up. Again the dough was mixed and rested for 30 min before the kneading. First rise was 2 hrs at 76F (I had to run out and go get more herbs for the garden) . After rolling to shape, the top was brushed with water and the black sesame seeds were springkled on . Second rise was 1 hour at 100F.
Bake at 425 F for 33-38 min with the last 5 min uncovered.
YUM! Thank you: Jessie, Elyse and David for the bakers.