SC - sourdough experiment #1 alternate method
J C Ronsen
caleb at buffnet.net
Tue May 16 20:32:03 PDT 2000
At 04:17 PM 5/16/00 -0700, you wrote:
>The starter sponge that I use isn't the San Francisco
>lactobacillus. But it does have a strong sour taste.
>
>My recipe is two cups of flour and one cup of flat
>beer. I usually use rye flour and, if I am fortunate,
>I will use home brewed beer. It takes about three
>days to start to bubble. I usually keep it on the
>counter next to the oven. I personally think that the
>introduction of beer gives the bread a closer flavor
>to breads that were baked using barm.
>
>Huette
Why flat beer?
ska: Lord Caleb Reynolds
mka: Caleb Ronsen
aka: Bubba th' Barbarian
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