That'll be me! :thumb:
I usually dry-hop in a secondary FV so I don't have a hop problem because the trub is normally "hop-free". (However, I don't see a problem just washing the trub through a sheet of muslin in a sieve.)
I wash the trub to get the live yeast and then split it into three or four containers that I keep in the fridge for bread when I don't have any trub handy!
Here's a video on how to wash yeast ...
https://www.youtube.com/watch?v=Lpuc9m7ZWQY
Because I only want the yeast for bread making I don't bother with the boiled/cooled water and so far (lucky?) I haven't had one go off on me.
I usually bake three loaves at once so I let the yeast warm up for a few hours, make up the volume to 900ml add three heaped teaspoons of sugar and stick it on the stir-plate until it starts to bubble. At which time I know that the yeast is active and can be used.
The bread recipe is dead simple:
500g Strong Flour
1tsp salt
20g of Olive oil
300ml of the yeast mixture
Mix the ingredients together and knead until its a firm dough.
Rest in a bowl for about an hour somewhere warm until doubled in size.
Knead again, put into a greased loaf tin and again put it somewhere warm.
Allow it to rise until again double the original size.
Bake in pre-heated oven at 200 degrees C until crust is brown.
Turn out and cool on a wire tray.
In a couple of days I will have the trub off a batch of cider that was started on 12th November. It will be the first time I've used trub from a batch of cider so I rather hope that it will transfer some cider flavour to the bread. :thumb: :thumb:
PS
Just like when making a yeast starter for brewing, it helps the process if you remove the magnetic stirrer before pouring the yeast into the flour!