Comments on: Pumpernickel-style sourdough made with rye grains that had previously given me ancient ale! . I love that after sieving my rustically-fermented rye brew, I can use the ‘waste’ to create something more. Here, I dehydrated the spent grains and added rye sourdough starter, some chocolate barley malt, molasses and salt. After an overnight ferment, it baked up beautifully. . It’s delicious warm with melting butter (but what bread isn’t?!). More pictures in my story today.

Comments on: Pumpernickel-style sourdough made with rye grains that had previously given me ancient ale! . I love that after sieving my rustically-fermented rye brew, I can use the ‘waste’ to create something more. Here, I dehydrated the spent grains and added rye sourdough starter, some chocolate barley malt, molasses and salt. After an overnight ferment, it baked up beautifully. . It’s delicious warm with melting butter (but what bread isn’t?!). More pictures in my story today. https://ancestralkitchen.com/2021/12/21/https-www-instagram-com-p-cxvtckhixso/ Tue, 21 Dec 2021 12:47:33 +0000 hourly 1 https://wordpress.org/?v=6.5.2