Home Distiller

I'm a newbie, beginning to work with sugar wash... and it's going well.
Experimenting from the gate, I'm trying to stretch my yeast $'s and stacking successive washes in the fermenting carboy on top of the previous wash.
... Well, the lees DO begin to build up !
So, I am taking out 1/2 a cup and boiling with the next batch, for nutrients.

This last time, I took a cups worth out and used it in a BREAD recipe...

Had all the stainless bowls setting out, from mashing up the bran, measuring the sugar and such, so I pulled out a cup of whole wheat flour, and three cups of all purpose, kneaded it all together and came up with a darned good loaf of bread !

Ha! There's more to it.... always is...
Didn't feel like using water cuz i wanted a darker bread... there was some coffee left in the pot from the morning. So that got dumped in instead of straight water.

It took a while for the yeast in the lees to rise the ball of dough, but it came out GREAT ! 1/2 hr at 350F and we had nice bread baked in the mixing bowl !

Slainte!

Well, Baker, I'll leave this one to you.
ArkyJ

thats pretty interesting.... is there a "recipit" for this bread??? iv never done bread before,,, but id give it a shot.
spooky

Sry, no recipe for this bread... I just made it on the fly.


Had a bunch of 'trub' ??? in the ferment carboy, and thought I'd make use of it...

The doc sez I should eat whole grain bread, so I started with 1 cup of whole wheat flour.
Online dialogues say 'brewer's distillation yeast waste' is good 4 people because high in B complex??? so I thought... FINE!
Dumped in 1/2 cup of the 'trub'... is also called 'lees' ???
The SO sez all whole wheat makes for a too heavy loaf, and she gave me 3 cups of all purpose flour in another bowl and sez, 'Use this'.
Yes'm.
It got kinda thick kneading it, so I dumped in some of the mornings cold coffee left in the pot.

The ball of dough was kinda slow rising, setting there on the stove top, and I had to wait over an hour for it to rise up in the stainless bowl.
Then I put the bowl in the oven and set the timer for 30minutes @ 350F and it baked well... no burning.
Popped it out of the bowl this morning and it was kinda moist on the bowl part, so I aired it out a bit and it is GREAT

Next time I will add maybe 1/8 cup of sugar, and a couple t's of baking powder or baking soda ???
Walnuts and raisins would be good, too.
Or bran flakes...
Or...

It's all good. This is it, plopped upside down on the stovetop... U can see where the yeasties was workin !'

Any tips from the Baker? I'm all ears!
exon

Basic bread,,
Water-1 1/2* (can use 1 cup water+2 eggs)(you also can use milk,fruit juice)
2 tsp yeast* (not necessary if using fresh trub)
oil - 2 TAB* (can also use other fats)
sugar-2 TAB* ( can use honey, molasses makes it like pumpernickel. or other sugars)
salt -1 tsp
bread/all purpose flour--4 cups* (you can substitute trub,rye,barley,or other grain for one of the cups)
mix it together,add more flour if necessary so you have a dough ball slightly sticky.
let it rise*,,beat down,shape into loaf,place in pan. let rise* again just above pan. bake 375-400F oven for about 1/2 hour.
*oven with just the light on works good
(iv also added things like cream cheese (does not seem to dry out as quick) sour cream (taste similar to sour dough)

Sounds interesting.

Make sure you add a little salt, Dunder quotes a quantity. I think maybe we used 8 pounds to 150 pounds of flour but that comes from an unreliable memory...
The salt is not just for flavour
(though there is nothing more insipid and horrible than bread without salt)
but is important in helping the gluten in the flour to become extensible; holds the gas in the little cells so the loaf can grow.

Don't use baking powder or soda when you are using yeast. Either make yeast bread or soda bread.

Don't use much sugar at all, I'm not looking at a recipe right now but your suggestion might be a bit high.

Have fun!

Ya it's like making a "wash/mash" once you got the basic recipe you can just substitute
one for another. just dont over do it.1/2-1 cup of grain is plenty.
Iv made bread with and with out sugar,it just took longer to rise.
Iv also added fruits/vegetables,used different sugars and oils/fats.
witch some of the yeast,some are made to rise once,(used for bread machines etc)
if you need them down they wont rise the second time.I'm guessing they have a short
quick life?..

I have always wanted to make bread, but, I have never tried. I have made literally tons and tons of pizza dough but never loaf bread. This is inspiring, perhaps I will attempt to make a loaf tomorrow.

Izzy

Tnx D & B,

I should have added a bit of sugar, probably would have risen better, and faster. And a little oil would have made it come out of that bowl easier!

Yup, it coulda used just a tad of salt ! But it's not bad at all!
exon