Beer Bread Making From Trub (spent Yeast)




About: Hi, I'm Tim. I work on the railways during the day, run a scout troop and have a blog (see above website link) where I discuss my allotment and projects!

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

Step 2: Making the Starter

To make the starter, take all the water and one cup of flour and mix with a fork.  It'll make a thin batter.

Add the Trub and stir until it is combined with the flour mix.

Add the salt and stir well - make sure there's no lumps

Step 3: Leave Overnight in a Warm Place

Leave in a bowl in a warm place.  I did this after coming home from the pub and watching some TV at about 11:20pm.  I left till about 7:30am - so about 8hrs in total.  I did transfer into a bigger bowl because I knew it'd start expanding in size and probably fill the bowl.  I was definitely right on this score!

Overnight the yeasts will start converting the gluten in the flour into carbon dioxide and alcohol - just like in beer.  The reason we're giving it 8 hrs is to repopulate itself in sufficient numbers to give a decent spring to the loaf.  What we are basically creating is called a 'sponge' (probably because it looks like one)

Some people do this for 12hrs in a cool place at about 10-12'C - my kitchen was about 18'c and I put this in the boiler cupboard which is a little warmer during the night (behind the bowl you can see my ginger beer plant happily bubbling away - see my other instructable about making real ginger beer using an authentic ginger beer plant!)

Step 4: Mixin' It Up

Put all the other ingredients into the bread maker - I used the basic white setting on mine - a 3hr baking cycle.  I found the starter to be very liquid so don't worry if it's not a solid mass or anything and I spooned it into the baking pan.

Step 5: Fin!

I find this recipe is best served with Bacon.

In conclusion the bread has come out with a lovely fragrant hoppy and slightly beer like taste and is a perfect mid Sunday afternoon snack!

Mr Ott approves.



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    2 Discussions


    8 years ago on Step 5

    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.

    1 reply