Beer Bread making from Trub (spent yeast)

If you do any sort of home brewing (especially beer!) you'll know you're left over with a large amount of 'Trub' at the bottom of a fermentation vessel.  Usually this is thrown away, or put on a compost heap.

This thick pale brown gloopy substance is yeast cells - true some of them aren't in the best of condition but give these purposeless little blighters a second chance by baking them to death in a cosy bed of flour and gluten (the yeasts favorite food!)

This 'ible makes use of a small part of that Trub, though you could freeze some I'm guessing and reuse it as required.

I used a bread maker - but you could just as easily use the same recipe to make it by hand - though be aware it's quite a liquidy recipe.

Step 1 Ingredients

This is a two part process

To make the starter
3 table spoons of Trub (you could probably substitute fresh yeast, but that's boring)
1 cup of flour
1 1/4 tbsp of salt
1 1/8 cup of water (or 265ml if you want to get technical)

To make the bread
2 1/2 tbsp of olive oil
2 1/4 tbsp of sugar
2 cups of flour

Comments

[Ottman001]

Mr Ott does much approve. But I can't help feeling things would have been better without a tape measure seeming to appear from my eye. Was a very good dead pig sandwich. Mmmm. Yum.

[tim_n]

Bacon indeed.