Yeah, I found it worked a bit better if I dried the spent grain in the oven first, but that also cut the flavor from the spent grain.
The article doesn't mention it, but I found that spent grain needed to be ground up a bit as the stuff I had consisted largely of hulls from the barley and, I guess, the hops.
But the bran muffins I made with spent grain were some of the best I've ever had, and the barley made them naturally sweet.
It probably isn't something I would try, either. My iPhone news app had a similar recipe a few days ago with what looked like even more complicated instructions. The purist in me wonders how hard it would be to do it with 13 stripes like a real flag using a cake splitter, like you would use to make a dobosh torte.
Personally, I suspect 90% of all supplements are worthless, and another 2-3% are actually causing more problems than they solve.
Well, you could try this:
Flag cake
Looks like the A/C breaker had tripped not sure why but it seems to be cooling OK today. It took a while to get the 2nd floor cooled down, of course.
And we just figured out that the 2nd floor AC isn't working. It just had its summer checkup just before we left on vacation.
I have to admit I get Italian and Swiss Meringues mixed up myself from time to time. I don't do Swiss Meringues very often, they don't seem to be that much more stable than French ones, though I suspect they don't weep as much as French meringues.
I use butter for banana bread/muffins, I think it gives a better mouth feel.
I don't generally post about my travels until they're over, because you never know who's reading stuff.
Are you egg-washing the loaves? I think that affects the crust as well as the color/appearance.
We were on the road coming back from PA and I'm still recovering from the cold, so I just didn't get quizzes posted. I should have a new one up for Friday.
A commercial convection oven is likely to work differently from home ones, where the convection feature is often an add-on. There are many restaurants and bakeries that use them for all their baking.
I'd second the recommendation for the KAF lemon powder, we've used it in things like frostings and fillings.
We're recovering from colds, so I had mac and cheese and my wife had chicken noodle soup.
