Jarak and I keep saying that our eventual kids are going to learn science not from school, but from us at home. We bake, we brew, he got diet cola and mentos for Christmas 2 years ago, I garden. You know… science! However, I’m horrid at physics, because I never had to take it. Unlike Mass and NY, NH doesn’t require physics to graduate high school.  A year each of bio, and chem and one other science,  and 3 years of math, but no physics. Go figure.

Grolsch style bottle. We have the second from right style.

We have been using Grolsch bottles for our saison and recycled 360 Vodka bottles  for our mead. Note, both have swing tops. Who’s the kid who tries to open each bottle by pulling up on the bottom wire? Me. Jarak turned one around and pushed the hinges with his thumbs. I go: ” why did I never think of that?” And he says “I took physics.” and smirked as only he can. It was quite amusing.

360 Vodka bottle

So we made a sylvan stout this weekend that will be super-tasty. It’s modeled after the super-delicious Pretty Things beer  Babayaga. See? They’re nice enough to give us a basic recipe.  I want to call it “Chicken Legs” and see if anyone gets the joke.  And we made a hyssop-yarrow beer from the second runnings of the grain. Both are bubbling away nicely now that we kick-started the yeast by keeping upstairs for a while  where it was warm.

We saved the spent grain from this batch of beer to make bread with. There are a million spent-grain bread recipes out there, but I couldn’t find any that I really liked. Most of them are based off of Mark Bittman’s No Knead Bread recipe.  But I have neither the space or the dutch oven for it.  I considered using this one, but then thought “wait, I can make bread, why not just add spent grain to my existing half whole-wheat half white recipe.” So I did. I have the sponge rising right now.

No, I have no idea what the measurements are, because the only two things I measure in the first part of baking is the 2 1/4 cups of water and the 1 tablespoon of yeast. I add flour to make it look like soupy oatmeal and  then let it sit in a warm place for an hour.  The rest of it is fairly straightforward. After the first rise add 2T sweetener, 3T oil and 1T salt. dd flour until it’s not sticky, knead it until it fights back when hit, let rise again for an hour, pound down  and shape into loaves. Let it rise until doubled in size and then bake for 35min at 350*F. This is the same bread that I’ve been eating since I was eating solid food. In my house we call it “Daddy Bread” because my dad is an expert at it. I’m getting pretty good at it too at this point.

This is why we need a big kitchen. I bake, he brews (I help), I will eventually get into canning and other preserving methods. We need a kitchen we can acutually do stuff in.

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