OK I am pretty sure I can...  I do have a couple questions, (at the end)

So, I have been eyeballing the BBA Potato cheddar & chive recipe, as well as some sourdough recipes and beer & cherddar recipes from this site.  So, I am trying to combine all 3.  I got a Saranac Brown Ale, nice dark & hoppy flavor and mixed it with enough flour and inactive starter, now called "hoochie momma" to get the sourdough cultures going.  I keep Hoochie starved until I want to use her, she works harder for the food that way.  OH YEAH!!! but that's another story.

Everything is active and I plan on making the final dough/bread/rolls tomorrow.  At present, I have ....341g beer (all of my liquid),170g potatoes,250g flour.  It was nice and bubbly when I put it in the fridge tonight..

I figure I am shooting for 60-65% hydration dough, based on my ingredients(limited at 341g of beer), I will need 300-350g more flour, which is 530-575g total flour.  From the BBA formula which calls for (2.8%salt/130%flour)=3.64%salt/flour(overall) for formula.  I got 130% flour from 60% 100% hyd biga + 100% flour.  So based on ~550g flour, I need 20g salt?

So, questions are, Is 20g salt for 550g flour reasonable?  Is 60-65% hydration reasonable (BBA formula is ~63%).  Lastly, at what point should I add the cheese, tend to knead via slap & fold, then maybe a stretch and fold or two in the bowl.

Thanks in advance and pics to follow. 

Rick

Besides bread making, one of my other hobbies/interests is homebrewing.  I have brewed for over 15 years now.  I am an all-grain brewer which means I brew with grains rather than extract.  I am also an AHA beer judge at certified level.  You need to pass a test for this.  I am a member of a very fine beer club, QUAFF which put San Diego on the map beerwise by winning the National Homebrew Club of The Year award 6 years consecutively and several California titles.  You may ask yourself why am I telling you this when this is a bread oriented forum.

The answer is because I promised to bake bread for the National Homebrew Conference being held in Oakland, CA this year.  I promised four Ciabattas.  What I baked was 4 Ciabattas plus a bonus bread, my first attempt at a 6 strand braided Italian bread:

4 CIABATTAS

MY FIRST 6 STRAND BRAIDED ITALIAN BREAD

Comments and Suggestions Welcome

Modified from Toxo Bread's Ale and Cheddar Bread which I found via Wild Yeast. As made they have a very faint beer flavor and a mild tang of sourdough. The cheese offers up surprise bites of salty goodness. I think if I were to make this again I'd replace some of the water in the final dough with beer for a stronger beer flavor, and possibly add more cheese, possibly sprinkled over the top half-way through baking as well. I've got all sorts of variations I'd like to try with this, including upping the whole grain content if I can do so without sacrificing the crumb. That might involve incorporating an overnight soaker as well.

Pre-Dough

280g 100% Hydration starter

125g Guinness 

50g Stone Ground Whole Wheat Flour

75g Bread Flour

Final Dough

- All of Pre-Dough

-660g Bread Flour

-360g Water, Lukewarm

-12g salt

-About 80g Sharp Cheddar

1. Mix starter and luke warm Guinness, add in flours. Allow to sit at room temperature until the starter becomes very bubbly and foamy - about 3-4 hours.

2. Add water to Pre-Dough, then flours. Knead for about 10 minutes, adding as little flour as possible, until dough becomes silky. Let rest 5 mins then knead in salt and cheese.

3. Allow dough to nearly double in size. Divide dough in half and shape into desired shape. Allow dough to proof until it has almost doubled again.

4. Preheat oven to 475F and when oven is hot, bake for 5 minutes at 475, then lower temperature to 450F and bake until internal temperature reaches 200-205F, about 20 minutes.

The crumb isn't quite as dense as it looks here. My cheese was very finely grated so didn't leave very many big holes due to that. It's hard to describe - it's very close, but not heavy or dense. Instead it has a plethora of tiny little air bubbles that have left it with a light mouth-feel to it.

I'm starting to experiment with Beer breads. 

This was the first Bread that I made:

100% Whole Wheat Beer Bread:

1 1/4 cups Dark BrouCzeck Beer

3 Tablespoons of Extra Virgin Olive Oil

3 Tablespoons of Brown Sugar

2 Teaspoons of Sea Salt

4 Cups of 100% Whole Wheat Frour

1 1/3 Packets of Red Star Active Dry Yeast

I produced a decent Dark Brown Bread with a slightly musky flavor.  The inside is very moist.

It didn't rise as much as I wanted but did form a Bread shape.

I am now making a second Beer Bread:

Whole Wheat Chestnut Bread:

1 1/4 cups Dark BrouCzeck Beer

3 Tablespoons of Extra Virgin Olive Oil

6 chopped Roasted Chestnuts

3 Tablespoons of Brown Sugar

2 Teaspoons of Sea Salt

2 1/2 Cups of All Purpose (non bleached) Flour

1 2/2 cups of 100% Whole Wheat Flour

1 1/3 Packets of Red Star Active Dry Yeast

I'll post again later or tomorrow to let you know how it came out.

It is rising a lot more than the 100% Whole Wheat Bread.  It is going to be a big Bread.  I am hoping that the Chestnut Flavor will complement the Beer.

Last week's experiment with Doppelbock came out so well that I decided to graduate to Porter, which my friend's website (http://www.lightningbrewery.com/) describes as having, "intensely rich malt aromas with strong notes of chocolate and coffee," the result of his using 9 different malts and a generous portion of hops. This is beer that you can almost chew.

After 25 years of hobby brewing, a friend of mine decided to open an artisan brewery, where he focuses on European-style, reinheitsgebot-compliant beers -- generally in the 8.5% alcohol range. I love his stuff, and we've spent hours discussing the finer points of yeast, grain, enzymes and the idiosyncrasies of lacto- and acetobacillus. 

Has anyone else tried reculturing the sediment at the bottom of a bottle of beer and using it in bread?

I'm planning to do a bit of baking this weekend and i've been meaning to make some beer bread. The ithaca bakery sells a delicious sourdough jalapeno and cheddar loaf made with becks. I was wondering if anyone had any recipes for yeasted beer bread or the typical baker percentage of beer you'd use for something like this. Any help would be greatly appreciated.