Introducing myself - Again
I posted this into the sourdough forum, not realizing that there's a special one for introductions..
so here it is again, sorry for the duplication...
Hi! My name is Arie and I'm a breadoholoic..
I'm lurking around this board for a short while. Very interesting and tons of experienced people around here (and exceptionally civilized too :)..
I started baking bread over 30 years ago. I have no training and when I started this there was no Internet message boards to learn from.. )
I learned by trial and error (lots of those) and developed a couple of recipes which I liked.
After moving to the San Francisco area I fell in love with sourdough dread and started to play with it, again from scratch, by trial and error.
I ended up with a great recipe which I and all my family and friends really like.
more and more people were asking me for the recipe, and I ended up posting it on my website (http://litman.com/food/bread.html )..
After reading this board for a while I realized that I am using the wrong terminology, and the process I follow is very different from traditional sourdough bread. But, I am baking this bread for over 10 years and I like it the way it is.
Another Hobie of mine is beer, which I consider Bread in a liquid state.. in the past year I started to combine techniques and ingredients which make both bread and beer more exciting.
I used my sourdough starter to brew beer (I call it sourdough beer) and I use wort or DME (malt extract) for add to the dough.. And sometime I use malted barley as a crunchy topping on my bread.
I want to thank you for this great board and I hope to be able to contribute to the discussion.
Arie
Hey,
Those loaves look great. Since you are also a beer guy, have you tried beer yeast for bread? I have often wondered what a bread made from belgian abbey ale yeast would taste like. Or, any one of the other distinct beer yeasts? You have re-ignited my imagination, I might actually try it this time. Thanks and best of luck in your baking, and brewing.
Rick
Hey Rick,
I am planning ob trying it for sure. But I actually did try it the other way around, and brewed beer with my sourdough starter.. and tasted it a couple of days ago.. Very nice beer.. My friend who's a brewmatser in a brew-pub here, gave me some hopped wort (IPA) and I fermented a very small amount (4 liters) with my sourdough started yeast. it took 3 months, including bottle conditioning.. and as I said, it came out interesting and yummy.
www.litman.com
Yeah, I kind of liken sourdough bread to the belgian ale because they are both open air fermented with wild yeasts. I was into making beer years ago, and a sourdough beer does sound interesting. But, I don't currently have the room or time for brewing. I have grown to making bread, but would love to tie the two together. Most beer yeasts are labeled specifically as to what flavors they add to beer and what temps they flourish at. You would think adding different beer yeasts would add some sort of different character to bread. It should be easy to test and document, noting above mentioned documentation of beer yeasts. Though it would triple the cost of a loaf probably... Right now, bread yeast is bread yeast, in different forms, fresh, dried or instant, it is the same stuff.
Rick