As I have mentioned before – it seems that part of living in the country is the acceptance of artisan bread making. And the longer we have lived out here – the better the bread has gotten. Whether it’s the cook books, the skill of myself, the stand mixer or the aging of the starter… something has reached critical mass – and it allows me to create astoundingly tasty – super thick crunchy-chewy loaves of splendid sourdough each and every time.
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Loafing around3 comments to Loafing around |
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So are you using basically the same recipe/starter and the results are improving, or you’re just having fun with different varieties?
Man, I’ve really got to get back to baking some bread. And the lackluster beer bread I made this past weekend doesn’t count!
Did you use the recipe I have on my site for the Beer Bread? it’s killer man… hard to mess up.
Most likely issue with beer bread is your baking powder is old – or gone dead…
I forgot you had that and made the one from Recipzaar that came up first:
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
So basically the same thing with more sugar and none of the herbs/cheese. I should definitely try some “add-ins”. And the baking powder was actually a new container, just opened a couple weeks ago, so I’m not having any issues with that (and it made some kick ass cinnamon chip scones earlier this week!)