Stouts and Porters
I really likes me some thick, dark beers. Anyone got a recipe idea for a sourdough that can make use of some of the excellent chocolate stouts or chocolate porters that are out there? Flax, spelt, soakers, x% rye flour or whatever are welcome, but I'd like to avoid sweeteners and fats, unless you can school me on why they might be needed. I'm hoping for a catchy "You can't get this anywhere else" kind of bread for my bakery (no hearth, no steam), and I make all my ingredients public knowledge. Thanks!