Advice needed for beer bread
This week I made my third beer bread. Not a stellar result. It was quite sour after a four-day bulk fermentation (two on the counter, followed by two days in the fridge). The first two beer breads also took a long time to rise and the dough expansion was not great. This time, dough never got to an optimal rise, in my opinion, but the oven spring was respectable.
Next time, I plan to leave out the beer for a few hours to warm up before I mix it into a dough. Could the cold temperature of the beer be negatively impacting the rising action of my sourdough starter? That's my guess, but I have no idea if I am right about that. Photo and more details at http://108breads.blogspot.com/2015/04/bread-number-74-first-try-with.html [1].