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#experimentalbeerbread
Trying a bread made with the leftovers from brewing a batch of Irish Red Ale
We took the couple of inches left in the fermenter, which has the chunky yeast byproducts... #experimentalbeerbread pic.twitter.com/WtQxJbmivN
...and then I mixed in equal parts unbleached white, stoneground whole wheat, & barley flour. #experimentalbeerbread pic.twitter.com/m17spcLRSQ
There definitely seems to be yeasty activity in the beer/flour mixture; bubbles, & the plastic wrap's bulging. pic.twitter.com/XI8iYi7mRn- I think I'll try making a loaf with half of the mixture, & leave the other half to keep fermenting until tomorrow. #experimentalbeerbread
- So I made a firm dough, 1/3 wh wheat, 1/3 white, 1/3 barley. It didn't rise a great deal... #experimentalbeerbread pic.twitter.com/Yioi3tL9jh
- Not sure how much that's because of the yeast, how much the barley flour. (Both wheat flours were high gluten). #experimentalbeerbread
I shaped it into a long loaf and am letting it rise again for an hour or so. #experimentalbeerbread pic.twitter.com/4rNaPxLBdf
Loaf going in. #experimentalbeerbread pic.twitter.com/RgzC7Dlv6D
#experimentalbeerbread coming out of the oven. Seems to have had pretty good oven spring! pic.twitter.com/8x1Z86ek0k
It's fairly dense, but tasty. Doesn't taste of beer, but the hops definitely come through. #experimentalbeerbread pic.twitter.com/rnFzDHpJb1- Then I made another loaf from that leftover beer sludge. I'd kept half back from the first experiment, & fed it flour (1/3 white bread, 1/3 stoneground whole wheat bread, 1/3 barley flour) every day on the counter until it started smelling & looking like a sourdough starter. Then I put half of that into the fridge, then added flours in the same proportion (& some water) to the rest to make this.
Turned out very well--good fluffy crumb, lovely dark crust, a little bit of bitterness and lots of flavour. Good rise, too!
