Reply To: Baking Bread from spent grain

I made a batch on Monday night, which was finished fermenting last night. But then, instead of washing the bowl, I just made another batch! So now I’ll have 6 loaves to eat.

This time, I made it with a lager yeast, which means that it really should rise in cold temperatures, so I put it to rise in the mudroom. For yeast, I just used the muck that I had harvested from the bottom of my barrel when I made the lager.