Today was a day to turn to the drink! Following a request from the Fisherman's Rest pub to bake Guinness bread to help them celebrate the 250th anniversary, I have developed a Guinness sourdough with oats and rye.
I baked it today for the first time and was very pleased with the result.
I will be baking it every day this week, so make sure you call in some time to give it a try!
This isn't where my beery adventure ended however...I was also inspired to try Dan Lepard's recipe for Barm bread. You can find a discussion about it on Dan's forum.
This involves heating a bottle conditioned ale and then whisking flour in to the hot beer then adding some sourdough starter. The next day this 'barm' is mixed into a dough to make a very interesting white bread.
Here are my loaves as they went into the oven:
Just after coming out:
And what they are like inside:
Though not markedly a 'beery' taste, it is definitely a delicious loaf.
I made a couple of these beer-based loaves today, having started the barm yesterday morning, encouraged it with more flour later, then making up the bulk dough and leaving it to ferment slowly on the porch floor overnight.
Have just had to devour a second slice immediately to reassure myself that the first one really was as good as I thought.
Please try and make this a regular!
Alan Griffiths, Middleton