The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

guinness

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AC56's picture

Guinness Sourdough

February 24, 2012 - 10:12am -- AC56
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Hello,

I've been experimenting with beer sourdough in preparation for St. Patrick's day.  Made a batch of Guinness extra stout sourdough yesterday and will try to attach a couple of photos at the end of this message.  Essentially I substituted Guinness for water in my sourdough recipe.  Initially it was coming out too heavy, but with a new starter that problem disappeared.  The next challenge is to get some green color into the loaf.

MarieH's picture
MarieH

I have been reading this blog for many months now and have been inspired and educated by so many bakers. I have used many of the wonderful techniques that ya'll write about (Sylvia's steaming method - genius!).


While I'm impressed by postings of boules, miches, baguettes, and batards, I wonder if there is room to post about a humble sandwich bread made with Guinness, oats, and honey. The recipe is from KAF Whole Grain Baking and is a regular bake for me.



The crumb is good for sandwiches and toast.



Just so I can have some artisan baking street cred, I made Peter Reinhart's whole wheat focaccia last week and am on day 10 of developing a sourdough starter (thanks to the excellent guidance of Teresa Hosier Greenway of northwestsourdough.com).


Thanks to everyone who participates in this blog and to Floyd for running it. I look forward to hitting the Reeder icon on my iPad every day to see what postings there are. A little bit of baking sunshine...


Marie

summerbaker's picture

Guinness Walnut Loaf - Thanks Qahtan

October 8, 2009 - 8:49am -- summerbaker
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I've been out of town some lately, but really wanted to post the pictures of my Guinness Walnut Loaf which is a recipe that I got from Qahtan here:


http://www.thefreshloaf.com/node/1649/walnut-levain


It turned out to be delicious and perfectly timed since I just read a NY Times article touting the health benefits of walnuts here:

naughtyprata's picture
naughtyprata

Hi, there!


I've been watching all this great content about bread making and have long wanted to participate in the discussions. I have been interested in baking bread for a long time and had taken some commercial bread making classes back in the Philippines, as well as some personal lessons from my old aunt who is a nun. It has best remained as a hobby for me till I got to Singapore where I wet my feet again. The Fresh Loaf site is quite inspiring and I have shared your site with some of my officemates. And yes, they get surprised that a guy like me is into baking.


Artisan flours are a bit hard to come by here except for some Gold Medal and Bob's Red Mill varieties and an occasional Waitrose strong bread flour from Down Under. The locally-milled flours do not perform as well specially with the extremely hot weather here.  


I've been trying out recipes from Reinhart, Bertinet and Berenbaum. Here are a few of my recent attempts - Bertinet's Guinness Loaf (w/o the Aniseed), Berenbaum's Flaxseed and White Sandwich Bread. I hope you enjoy these photos.


Cheers


Guinness LoafFlaxseed LoafSoft White Sandwhich Loaf

Elagins's picture

Chocolate Porter Bread

March 11, 2008 - 10:55pm -- Elagins

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.

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