Raising Dough at the Darwin Martin House

If you always wanted to bake no-knead bread and you've always wondered what it would be like to live in a Frank Lloyd Wright house, don't miss this opportunity. Learn more...

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Monday
May072012

Grains Well Spent

According to an article in the Wall Street Journal, "more chefs and bakers around the country are cooking with spent grains, the aromatic byproduct of beer brewing." At Eataly New York, "head baker Paul Mack makes an earthy, nutty bread using spent grains from the three beers brewed upstairs at the Birreria. The bread, which is baked seven days a week, is served in the restaurant and is also for sale by the loaf."