[Sca-cooks] sour and substantial breads

[Ian Kusz]

Thanks to you, both.

I finally opened my bread maker, and found out that it was missing a
paddle.  That should be fixed in a couple weeks.



On Tue, Apr 6, 2010 at 8:49 AM, Susan Fox <selene at earthlink.net> wrote:

> Rather than sour beer bread, I like to take the spent grain from fresh beer
> brewing and add a big dollop of those to plain bread dough.  Wonderful fiber
> value, sweetness from the barley malt and an extra kick from a different
> kind of yeast.  Win all around.
>
> There is this very common quick bread recipe, usually called "Beer Bread,"
> made with 12 oz. beer, 3 cups self-rising flour and a couple tablespoons of
> sugar.  Very good with soup or stew, best eaten just out of the oven, does
> not age well but most un-fatted quick breads don't.  Maybe that was it?
>
> Cheers,
> Selene
>
>
>
>>
>> Okay, I've heard about beer bread, how does it taste?
>>>
>>> Also, I remember tasting some kind of loaf that wasn't just sourdough
>>> (though it may have been sourdough plus something else), but it was
>>> memorable.  Sour, but also reminding me of english muffins, and really
>>> heavy
>>> craft breads, and biscuits and gravy, and meatloaf.....what I mean, was
>>> that
>>> after eating it, I felt FULL, which I rarely do when eating bread, and it
>>> was, somehow, more satisfying.  It had a sour taste, but it was
>>> more....umame, I guess, than I'm used to.  Anyone have any idea what it
>>> might have been?  It wasn't too mealy, which I've had when breads were
>>> cooked badly....it was great with butter...
>>>
>>> --
>>> Ian of Oertha
>>>
>>
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-- 
Ian of Oertha