Let’s Bake Bread: Your Fav Quick Bread or Sourdough/Discard Baking Tips & Recipes

gandalf78
Fri, 03 May 2024 22:46:02 +0000

I’m not much of a beer drinker myself; I mostly use it to cook with.

I have used some beer – which had been left in the pantry after my adult children recently visited – in the last few sourdough loaves that I have baked: one non-alcoholic beer; one IPA; one oatmeal stout; and a Corona (Mexican) beer. They have all tasted fine, with some subtle differences: the porter (which is one of the pictured loaves that I sent in – comment no. 117) being a little sweeter than the IPA, for example; and the Corona giving me a nice crumb and a slightly milder taste than the IPA (see entry no. 121). With the Corona, I used the entire 12-oz. bottle to mix with the sourdough starter; there was about 1/4-cup more of the beer than the amount of water that I normally use in my usual recipe, so I increased the amount of flour by an extra 1/3 cup – that seemed to work out okay. I will try another Corona in the next loaf that I bake, to see whether I can replicate the outcome.