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Guinness Sourdough (Part Three)
A little more than a week ago I ran a bread-making experiment involving a loaf of sourdough and a can of Guinness stout. The results of that experiment were a less-than-ideal loaf of sourdough with a strong taste that didn’t quite make the repeat list. I thought a quick follow-up was due. So, yeah… the
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Guinness Sourdough (Part Two)
Guinness stout has a very distinctive flavour. You either like it or you don’t. I do. My wife could go the rest of her days without another pint and not miss it. This past Saturday I tried to borrow some of that distinctive flavour for a loaf of sourdough. How? Simply by replacing the tap
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Guinness Sourdough (Part One)
Six months before the pandemic lockdown began, we took one of our last major family vacations. The details of that trip are best left for another day, and another post, but the point is that on a rainy afternoon in August 2019 I found myself touring the Guinness Storehouse brewery tour in Dublin, Ireland. I’ve
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Honey Brown Sourdough (Part Two)
Yesterday morning I started preparing an experimental loaf of sourdough where I replaced all but a little of the water in the recipe with a honey brown lager. Today, the loaf has been proofed, baked and sampled. But let’s back up a step. I’ve been pondering sourdough mix-ins. In the past year of pandemic lockdown
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Honey Brown Sourdough (Part One)
I’ve been thinking about beer breads a lot lately. Since the start of the pandemic lockdown, I’ve been the family baker. Nearly one hundred and fifty loaves of sourdough of varying shape and quality have emerged from our oven in the last year. I’ve tried numerous flour blends to mix up our sandwich loaf selection.