I have a recipe for Sourdough Rye Beer Bread. Was thinking about convertining it to having a soaker using the rye flour,1/2 of the whole wheat and all of the beer. Any thoughts?
go for it should be mighty fine
Beer in a soaker works great. Last fall I decided to "Oktoberfest" a batch of bread. I took my usual whole wheat with a bit of rye recipe and substituted Spaten Oktoberfest for all the liquid - soaker and yeasted preferment. It was a hit! I can't remember if I ever tried using beer to refresh a starter, but I suspect that would work too. Now I have beer bread on the brain! Have fun!
Hey Marcus, mind sharing that Oktoberfest recipe? Thanks!
It was kind of improvised. I started with the lean WW hearth bread from Reinhart's WGB. If I remember correctly, I subbed about 100g whole rye into the soaker, used beer for all the liquid, then tossed about 1Tbsp caraway seeds into the final dough. Oh, and I poured the beer, then let it warm up and go mostly flat before I used it. Not sure if it mattered.
I really like the idea of Joe K's sourdough rye version (how much rye?). I wonder if that might call for a different beer? I've tried mine with a local double nut brown but didn't like it as much. The malty flavor of the Oktoberfest was a better fit than the nuttiness of the ale IMHO.
I end up just combining all the ingredients and the putting it in the refrigerator over night for a delayed fermentation. Let it warm up and rise at room temperature for about 2 hrs and then shaped it and put it into 2 loaf pans. Let it rise to about 1" above the top of the pan.
227 grams of porter, stout or other good ale at room temperature
7.2 grams salt
28.5 grams sugar - I used brown sugar
28.5 grams of unslated butter - melted and cooled
1030 grams of sour dough starter - 50%flour/50% water
260 grams of rye flour
576 grams of hard white whole wheat flour
I think it's time to make some beer bread...
Thanks everybody. I'm going to have a go at this this fall.
I use whatever interesting, local craft-type beer I can find and it makes wonderful bread (or also English/Irish ales, porters, stouts). I just sub it in instead of the water; my recipe is just a classic lean sourdough, no fats. Sometimes I cube a little crumbly old cheddar into the last stretch and fold; sometimes toasted walnuts. Company gets both together. It's wonderful!
so Joe waiting for the result how did it go?
How do I insert pictures?
Posting photos FAQ:
These steps from poster Debra Wink have also been said to be very helpful:"
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I could not figure out how to get the comments with pictures. I did not get any oven spring. It may have been over proofed. The crumb was nice and moist. The bread made great toast.
Well done Joe_K
Mastered the picture posting and a very nice loaf, i would say it is a very full proof, you would not have wanted to have left it to much longer before going to the oven. A picure is worth a thosand words thanks for the post and sharing, agood dark stout wholemeal should be just around the corner,