Beer sourdough bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | White flour |
| ¼ | cup | Gluten |
| 12 | ounces | Sourdough starter |
| ¼ | cup | Warm water |
| ½ | cup | Beer; flat |
| 1 | tablespoon | Olive oil; optional |
| ½ | tablespoon | Salt |
| 1 | tablespoon | Sugar |
| ½ | tablespoon | Yeast |
| LOTS of fresh rosemary--at least 3 | ||
| Tablespoons | ||
Directions
Make dough in machine. Rise outside the machine in a warm place (see ÒHow to Make a Proofing Box). Bake at 375 for about 35 minutes. I brush the top of the crust with water to make the crust brown nicely.
>From: benford@... (Susan Benford) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe NOTES : I found and modified a good recipe for sourdough bread. ** The key for me is to use the machine to make the dough, and to rise and bake the stuff OUTSIDE of the machine, which I call the Invention Exchange with a nod to Mystery Science Theater 3000.
It's a proofing box fashioned from a sytrofoam cooler.[Susan]
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