Beebox

Hier geht's zur deutschen Version dieses Posts When I heard about breads made with spent grains - leftovers from beer brewing - I was fascinated. How interesting! But, where on earth, could you come by those mashed grains, unless you worked at a brewery? We have two micro-breweries in Bar Harbor, so I left a message, asking whether I could purchase a small amount of their spent grains. The sobering answer: the mash goes to the dogs  hogs. All sold to pig farms - sorry! So I gave up on the idea. Then, two years ago, I found a Groupon in my emails with a real bargain on a small brewing kit. A beer drinker, and always curious, I ordered it  - but then the bulky package ended up in the basement, with other rarely used kitchen equipment, like the lobster pot. It's alive! My beer is bubbling away The best of all husbands needs some quality solitude now and then, playing his guitar and recording his music. Left to my devices, I unearthed beer kit and lobster pot (just the right size...

Hier geht's zur deutschen Version dieses Posts (folgt noch) In 2007, after baking my way through all my old German bread baking books and Peter Reinhart's " The Bread Baker's Apprentice ", I checked for more bread formulas in the internet. In German food magazine Essen & Trinken , one recipe, featuring beer - always a plus! - caught my eye and piqued my interest. The beer was not only used to hydrate and flavor the dough, but, also, cooked into a mash, to feed the starter ! At that time I had the opportunity to chat with Peter Reinhart in an online bread baking Q & A, hosted by " Fine Cooking ", and asked him about the boozy, mash-fed starter. He had never heard of such a thing, either. Not only that - there was another oddity: the recipe described stretching and folding the dough into a neat package, at one hour intervals. What an entirely weird concept! I was puzzled and very intrigued. (Later I found out that S & F as a technique was fi...