I thought I’d go back and revisit a recipe I’d made recently, but didn’t document here: sourdough beer bread from Brody and Apter
I kind of screwed this one up. Instinctively I put in an entire tablespoon of yeast, which is standard for most Brody and Apter recipes. But I forgot this was a starter-based bread until after I added the yeast; I really only needed half that much (one and a half teaspoons). The end result was a bread that I think was over-yeasted and over risen, making the top kind of ugly.
(This time I used a better camera than the spectacular cell phone CrapCam.) Here’s a top view:
So, yeah, kind of lumpy and mis-shaped, at least as far as the top crust goes. But I blame the over-yeasting/over-rising for that. How does it look inside?
Not too bad, actually. It has a nice texture and a slight, but not overwhelming, sourdough tang to it. It toasts up well; I’ve been eating it for breakfast with some butter and honey. I also made a big pot of French Onion Soup, and this bread was a nice compliment to it just placed in the bowl with some grated Cheddar cheese (not traditional, but I was trying to use it up before it went bad). This would be a good sandwich bread, too; perhaps a nice patè, or some good meat and cheese.
I think I’d like a little bit more sourdough tang to it, but that may just be my starter. The nice thing about this bread is that you don’t need much beyond starter to make it; flour, yeast, salt, sugar, and some beer, all of which I generally have on hand. This is probably a B; maybe an A if I make it again with the correct amount of yeast.
I’ve got everything lined up now to make Brody’s Sourdough Chèvre Bread (have you ever tried to find powdered goat’s milk?), but I want to take a break from Brody. The next bread in the queue is Laurence Simon’s French Onion Bread. (Sorry, Mom.)