We use a 60-year-old Sourdough yeast culture as a starter for our Sourdough Beer. Why not use the beer to make bread again?
A massive thank you to whatwasforsecrettea for this bread recipe, you can find more amazing bread recipes here: https://whatwasforsecrettea.wordpress.com/
"On the way home from work the other day I bought a bottle of Wild Beer Co Sourdough from the Dram Shop. It’s a Berliner Weisse made with a combination of Brettanomyces yeast and a 58-year-old sourdough culture from Hobbs House Bakery. I had planned to drink it but buoyed by how much I enjoyed the taste of the Bud bread, I couldn’t resist the chance to make Sourdough Beer sourdough bread."
307g strong white bread flour
197g malthouse bread flour
Dollop of rapeseed oil
200g of my sourdough starter (which is only 3 years old)
25g v.v.v. old “fresh” yeast that smelled a bit sour itself
330ml bottle of Wild Beer Co Sourdough
Mix it all up, to a fairly sticky dough – this is more liquid than I’d usually use. Leave it 10 minutes, then knead for 12 minutes, till it’s pulling away from the worktop. Leave it in my cold kitchen from 3pm till midday. It was probably between 15C and 18C for most of that time. It had bubbled a fair bit.
Shape it into a lined loaf tin by flattening, rolling and folding and flattening and rolling on a floured surface. Leave it under a tea towel near a warmish radiator for 3 hours.
Then into the oven. 230C (maybe slightly higher by mistake) for 42 minutes. It didn’t need to go back in after being de-tinned, the base was already crusted. The colour was good, and the smell I can only describe as intensely bready with maybe a little hint of sourness. Cool it on a rack, put in a bag, take to work for breakfast.
It’s definitely a good one. A nice mellow loaf, good chewiness, not too sour. (I could maybe have given it another day in the bowl before shaping, but that would have risked it being too sour.) Toasts up a treat!
Now I’m going to have to buy another bottle to drink though…