On Dec 8, 8:20*am, Steve Bonine > wrote:
> On 12/8/11 10:00 AM, Merryb wrote:
>
> > Hey all! We have a local brewery here in our small town, and they are
> > making some really good beers. I asked about getting some of their
> > spent grain, and they said ok! When I was in school, I made a starter
> > from another student's dregs, but can't remember exactly what I did. I
> > think I just kept feeding it until it was really happy. I'm looking
> > forward to doing this again- the bread was really flavorful. Any tips?
> > TIA!!
>
> Spent grain is what is left after the sugars and enzymes are extracted
> by heating malted barley to temperatures that are high enough to kill
> any living yeast. *Spent grain is great for providing texture to bread,
> but as a basis for a starter it seems a poor choice. *There's no yeast
> and no nutrients.

I thought that there was some residual yeast left- maybe my memory is
gone. I wonder if I added yeast before? I know it worked...