I've been meaning for the longest time to do some recipe posts here, and when I tried a new bread recipe this weekend, I finally had the time and presence of mind to take some pictures.
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| Crust Porn. |
So beer bread, apparently, is a thing. I've read that a few tablespoons of beer will enhance any bread's flavor, and I've seen breads wherein most or all of the liquid is replaced with beer such that the beer flavor is prominent. It always seemed like a cool idea.
However, I hate beer. I saw no reason, therefore, why I couldn't do the same thing with hard cider. We'd recently found a tasty line of craft ciders at The Great Guilty Pleasure (that is, Whole Foods), and they make one with molasses and Irish stout yeasts that seemed like it would assert itself well in a wheaty sourdough.
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| Crispin "Lansolowne" |
I used Thom Leonard's Kalamata Olive Bread (sans olives), from Maggie Glezer's Artisan Baking Across America as my base recipe with regard to proportions of flour vs. starter vs. liquid, but I altered the composition pretty significantly. Incidentally, if you want to get started with sourdoughs, I can't recommend the above book enough. In addition to giving fantastically detailed directions, and recommending a solid rather than liquid sourdough (more reliable and lower maintenance for those of us who actually have a life), the book itself is just gorgeous.
