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Yes you could probably make bread from the remains, only need to feed the yeast some sugars. It will be a high protien type. Traditional grains have been used to make alcohol, generally sprouted for the sugars, but anything with a starch & or sugar is useable with an additive or two. I use an enzyme called amaylese sometimes to increase the sugar content, but lacto baccilus do that conversion for chinese homebrew and I don't care for sour beers.
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