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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.