By Janet Rausa Fuller of DNAinfo Chicago
Every few weeks, pastry chef Kelly Lynch drives from her Scafuri Bakery on Taylor Street north to Revolution Brewing in Logan Square.
There, she engages in what she calls “a very nice trade”: a bucket of the brewery’s spent grain for a batch of her cookies and doughnuts.
Lynch uses the grain, remnants of the beer-making process, to make hefty, nubby-textured loaves of beer bread, one of her best-sellers. The bread is ideal for the bakery’s daily toast topped with ricotta, fruit and nuts, and far more interesting than regular whole-wheat, she said.
“I use beer as well as the grain so it lends it that extra flavor, and you also get better texture,” Lynch said… CLICK HERE TO READ THE FULL STORY AT DNAINFO.COM
