I'd like regular ancestral cooking emails!
When I made wild beer, I don’t just get beer. I use the spent grains in bread and turn the spent ‘crumbs’ into porridge.
Here’s spent rye crumbs made into a porridge, flavoured with 100% cacao liquor (ground roasted cacao beans, no additions) and topped with home-cracked local hazelnuts and melting ghee. It ain’t half bad as a breakfast!