Quote:
Originally Posted by KCUnited
I know nothing about baking but have always wondered about the ability to use my spent homebrew grains for a low(er) carb bread
a) would it be all that much lower in carbs?
b) would it taste good as most if not all of the sugar has been "washed" from the grains?
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I thought about that too, and while it sounds like an awesome idea, I have to imagine it loses a lot of flavor. Not to mention the amount of time spent drying it out and flouring it. If you try it, definitely go with something that has a heavier malt grain bill? I'd be curious to know your results if you try.