Been experimenting a bit with bread lately. Throwing a half-cup of fine-ground (blender + malt) beer grain into long-proof bread seems to improve the taste + rising rather a lot. Probably unhealthy or something (extra sugars instead of starch), but healthy isn't always the goal
I figure it's doing a bit of a mash on the flour carbs - the smell from the oven is closer to your mash-tun than it is a normal loaf.
