I'm experimenting with using leftover yeast from our brews to make sourdough starters for bread and pancake making. This is the first one. We used a Belgian style yeast that had lovely banana notes during fermentation. So far, it looks amazing! I took half of the starter to make a whole wheat loaf using some of the spent grains from today's brew. I fed the other half more flour and it's bubbling away in a corner. Tomorrow I think I will use it to make savory pancakes with caramelized sweet onion and some parmesan. I'm pretty excited to taste the results and play around with different yeast strains.
Waste not, want not.
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