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A more portable form of beer
Jul. 24th, 2008 | 11:31 am
mood: sweetly fermented
Well, not exactly. I'm still trying to get the sourdough sorted out.
Still not enough 'lift' from the yeast. I need to coddle them a bit more, and maybe increase the rise times again (this time around it was a 7 hour overnight proof, 5 hour first rise, 8 hour 2nd rise) - but i had some pastry flour that i really needed to use, so I know i did handicap the process a bit. details below.
but let's talk about flavor
This made an interesting (to me), dense bread that picks up all kinds of crisp, carmelized goodness when toasted:
1 cup unbleached flour
1 cup rye flour
1 cup whole wheat pastry flour (as i said, i had to use it up somewhere)
poppy seeds (on top)
1/3 cup molasses
The result has all the notes of an excellent beer, but in a more portable form. I think it'd be great with a smoky, dark beer. Looking for suggestions about a bright and light small nibble to serve with it, to cut the heaviness of the solid and liquid beers.
Still not enough 'lift' from the yeast. I need to coddle them a bit more, and maybe increase the rise times again (this time around it was a 7 hour overnight proof, 5 hour first rise, 8 hour 2nd rise) - but i had some pastry flour that i really needed to use, so I know i did handicap the process a bit. details below.
but let's talk about flavor
This made an interesting (to me), dense bread that picks up all kinds of crisp, carmelized goodness when toasted:
1 cup unbleached flour
1 cup rye flour
1 cup whole wheat pastry flour (as i said, i had to use it up somewhere)
poppy seeds (on top)
1/3 cup molasses
The result has all the notes of an excellent beer, but in a more portable form. I think it'd be great with a smoky, dark beer. Looking for suggestions about a bright and light small nibble to serve with it, to cut the heaviness of the solid and liquid beers.