Tossing out your spent grains from brewing often feels like the most wasteful part of the brewing process. They work great in compost, but even better in bread! This results in a moist, grainy sourdough that is sure to please.
The recipe:
500g unbleached all-purpose or baker’s flour (other measurements in baker’s percentages)
75% filtered water (375g)
Mix together; 1-2 hour autolyze
25% leaven (125g)
Mix; 30 minute rest
1.8% fine sea salt (9g)
25% spent grains – drained, but not dried (125g)
Mix in salt and spent grains; 30 minute rest
Stretch and fold; 30 minute rest
Second stretch and fold; 30 minute rest
Coil fold, with 40 minute rest after (until it looks properly fermented!)
Pre-shape; 10 minute rest
Final shape; rest overnight
Score, then bake covered 30 minutes at 440F; uncovered for around 22 minutes at 430F.

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