Other than Brewing > All Things Food

DME in Bread

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dbarber:

--- Quote from: denny on May 18, 2012, 09:36:35 AM ---Haven't tried it in bread, but I make a killer chocolate cake using it.

--- End quote ---

Care to share the recipe Denny?

denny:
I may have already posted it in the food section.  If not, I'll do it later today.


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dbarber:

--- Quote from: denny on May 18, 2012, 11:27:32 AM ---I may have already posted it in the food section.  If not, I'll do it later today.


Sent from my iPad using Tapatalk HD

--- End quote ---

Found it.  Thanks Denny.

http://www.homebrewersassociation.org/forum/index.php?topic=30.msg46#msg46

Alewyfe:
DME is great in bread as well as ground malt, soaked malt, flaked grains...practically anything you use in your brewing works great in bread.

When batch sparging, the gravity is usually pretty high on the final runnings, so I continue to sparge with a bit more water, catch the run off separately, then boil it down to make a nice rich wort which goes in place of some of the water in my bread recipes. Cheaper than using DME or LME...why throw those delicious sugars away.

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