1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

For the bakers amongst us!

Discussion in 'Food and Drink' started by PierreRodrigue, Feb 17, 2014.

  1. bieniek

    bieniek Founding Member

    What grains we are talking about and is there any flavour left in it? You mash your own grains [lol that sounds dodgy] or you get it from somewhere? There is any flavour left after the boiling??

    We talk beer? I just fermented wine never brewed so have very little clue as to how and why but I love it too the best things in life are of a few ingredients.
  2. John Fout

    John Fout Founding Member

    I've used spent grains both dry and wet. They are mostly fiber if you mashed properly. All starch should be out. You can add them in a handful at a time or look for a more specific recipe.

    Drying spent grain is easy. Spread it out in a warm dry place and stir it about so it dries evenly. A low oven works pretty well.
  3. chefcomesback

    chefcomesback Founding Member

    I work for a winery in a big wine region , don't have to do my own :) but we are opening a micro brewery with 6-7 different beers. After each brew we get a quite a bit of grains( at this moment barley) that are boiled . I have a cambro full in walkin that I need to utilise in out breads soon, haven't tasted it but I am guessing if I have to dry them out I can put them onto sheet pans and dry out in hot boxes , maybe then incorporate into a barley bread or something similar ?
  4. John Fout

    John Fout Founding Member

    it'll be a coarse grained bread. use as much or as little as you want. People also make a peanut butter based dog biscuit with them. Lots of recipes out there. I got mine off Homebrewtalk. I'm sure there are some recipes on thefreshloaf. Sometimes its easier to just get a recipe than figure something out. But you know that already.
  5. BathonUk

    BathonUk Founding Member

    I was mixing dough 11 minutes and I've done exactly what Mike told me to do. This is my best bread till now.


  6. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    Looks fantastic! I need to get back in the kitchen...
  7. BathonUk

    BathonUk Founding Member

    Thanks Pierre. Today Mike shown me a video of how dough should look like. I was mixing it 11 minutes on 4th speed in my Kenwood prospero mixer and I could see big difference in dough. Folding and shaping was different. Usuually I had a problem with cracking of bread in wrong places like bottom etc, but today i hadn't got that problem. I am really happy. Now it can be only better.

    My video of dough net.

  8. Toothpick

    Toothpick #2 since day #1 Founding Member

    The roommate got an order for 20 strawberry cakes...yesterday and due this afternoon. I helped by wrapping them in foil after they were finished :j

  9. Toothpick

    Toothpick #2 since day #1 Founding Member

  10. Jeffery Hunter

    Jeffery Hunter Founding Member

    2014-07-23 23.04.09.jpg SWMBO hails from Utah so we celebrate Pioneer Day (PIE and BEER Day) My offerings for tomorrow Steak and Stout plus Chicken Pot.
  11. skiajl6297

    skiajl6297 Founding Member

    Those pies look awesome. Want.
  12. Oh man, this stuff looks great.
  13. Jim

    Jim Old Curmudgeon Founding Member

  14. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    Fresh wild raspberry pie. First of the season!
  15. Christopher

    Christopher Founding Member

    *drool* ^^^
  16. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    So, picked some berries Sunday. Made 200 tarts, raspberry and bakeapples (cloud berries) which are damn good! And a tad hard to get. Also started a batch (5 gallons) of Saskatoon berry wine (service berrys)
    This is the last batch of the tarts.
  17. Lucretia

    Lucretia Founding Member

    Figures a bear would be great with the berries. I don't know which looks better, the pie or the tarts.
  18. apicius9

    apicius9 Founding Member

    I have to go through this thread again, so much great information. For now, a couple of questions:

    - I need to get new yeast, is there anything better than the saf red instant from King Arthur for bread? I may just order from them because I need a few things anyway that are hard to find locally.

    - If I order from K.A., anything I should definitely try out that you found there?

    - Does anybody have experience with pre-baking and freezing? I would like to make German-style baguette rolls, maybe pretzel rolls etc. Can I bake them to 'almost done', freeze (in a vacuum bag?), and then finish in the oven when I need them? Anything I need to pay attention to?


  19. Lucretia

    Lucretia Founding Member

    Really like the SAF instant yeast. Another thing I get from King Arthur is the Hi-Maize. It's basically a high-fiber corn starch that you can substitute for some of your flour in a recipe. If you're looking for a way to add some fiber to your diet, it's quite good. Love their flours, too, but our grocery store carries most of the standards. I also use the Harvest Grains blend in my bread--it's pretty good. Fiori di sicilia flavoring smells just like a dreamsicle (after coming in stinky and aching from working in the yard, I like to put some in a bathtub with some epsom salts and a little olive oil--a dreamsicle soak is much better than something flowery, and a little goes a long way!) The Boyajian citrus oils are good, too.

    I don't pre-bake my breads, but I'll make a triple batch, spray a ziploc with oil, and put a dough ball (before the first rise) in it to freeze. Then when I need bread I take it out, let it thaw overnight in the refrigerator, then let it rise, form, rise again, bake. Not as quick as a partial baking, but most of the work is done. And you can leave the dough in the fridge for a few days to let the flavor develop--really good.
  20. Toothpick

    Toothpick #2 since day #1 Founding Member

Share This Page