[information]
title = "Enikorn and spent ale grain sourdough"
description = "From Vanessa Kimbell's 'The Sourdough School' (p. 172)"

keywords = ["sourdough", "enikorn", "kimbell"]

notes = """
Spent grain is malted grains that have been used in the brewing process. This can be substituted for malted grain that has been soaked in beer. Unmalted grain can be substituted, but note that malted grain will slightly speed up the bulk ferment.
"""

[ingredients]
leaven-flour = 10.3
leaven-water = 9.2
leaven-starter = 2.6
water = 84
flour = 70
enikorn-flour = 30
sultanas = 20
spent-grain = 20
salt = 2