Sunday, 28 November 2010
Belgian Beer Bread (part 2)
So it was with my attempt at making Belgian beer bread via a sourdough method.
I still maintain the theory is correct. The bottle-fermented beer, added to flour and a bit of sugar, contained live yeast, and in fact, the micro-organisms in my experiment were producing some new alcohol in the goo every day, so I know it was still alive. But it really never took off to produce healthy bubbling dough starter as it should have.
I think the mixture may not have been warm enough to get the yeast really going properly. I tried heating it gently a few times, but it wasn’t the constant warmth that the little beasties probably need.
I’m not giving up, mind you. I will give it another shot at some point -- probably summer, when the kitchen is warmer. But for now, this experiment is officially over.
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