So I have been saving my spent grains and have been using them to make bread and crackers. I went looking for a waffle recipe today and noticed something... most all of these and many of the bread recipes use only a small bit of spent grains to new flour almost like adding an accent to the finished product. I'm looking for a good 1:1 ratio AT LEAST! So let me ask the forum; any bakers out there that can point me to any recipe's with all spent grain? I got lots of it! Cracker's? Bread? Pretzels? And oh yeah...Waffles!