August 23, 2015 - 8:31am
Cheese & ale sourdough: all local ingredients!
using just ingredients that are fairly local to me (a challenge set down by my partner) I made this sourdough cheese and ale boule.
bulk fermentation for about 30 hours in the fridge prior to shaping.
recipe on my blog: http://wp.me/p3MwyR-45s
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Surely you can't share a photo of this fine looking and sounding loaf without also sharing the ingredient quantities and method…? Please… :-) Happy baking! Colin.
Ah yes, forgot my recipe link. Have now added. Best wishes, Philip
Thanks or the link, Philip. Enjoyed the photos of this loaf over on your blog. Must add it to my "to do" list. Happy baking! Colin.
I am sort of a purist when it comes to flavored bread... but damn that looks good!
Thanks, i often go for just the dough as it is, without extras but cheese and ale are such great flavours in bread, especially used subtly - allowing the bread itself to shine but enhancing it somewhat.
it just has to taste great with that cheese and ale in there. Beer and cheese are classics adn you ahve used then well
Happy baking