Guinness and cheddar sourdough bread
i am attempting this recipe for the first time and have a question about the effect of alcohol on proving time. I mixed up the dough early this afternoon. The recipe is fairly standard for a sourdough except that the liquid added is 250ml of Guinness instead of water. At the same time I mixed a standard white sourdough. The white loaf gave a better rise over 5 hours at room temperature and I have shaped and placed in a banneton in the fridge to bake tomorrow. I left the beer dough for another hour. There were gluten strands and bubbles visible but still not quite a much bulk. Is this to be expected please?