I can’t spend a full day baking and NOT make bread.
In class last week our teacher raved about this bread she once had that used the spent mash (grains) leftover from the beer making process. As luck would have it, one of the girls in my class visited a brewery last weekend and went home with a gigantic tub of the stuff. She quickly became everyone’s friend when she brought it to class to share.
So those of us who wanted to got to bring home some of the pungent, (in a good, beer-y kind of way), soggy grains. You use them as you would a regular soaker, where you soak whole grains of all sorts in water before mixing into your dough so you don’t have little crunchies in your bread.
They say beer is liquid bread, and probably for many reasons, but it makes sense since both are just fermented grain. The carbon dioxide and alcohol dispelled by the yeast give beer its bubbles and fun-factor and bread its rise and flavor. And when you combine the two? Well, you get really dark, flavorful bread that will make the most excellent breakfast tomorrow.