Beer sourdough bread

Yield: 1 Servings

Measure 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
\N \N LOTS of fresh rosemary--at least 3
\N \N Tablespoons

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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