bread

[Thomas]

I have come to the conclusion (after drinking several Kolesch) that baking bread is nothing more then exerting control over  a very slow, highly viscous krausen.
I prepared this tonight:
http://foodwishes.blogspot.com/2011/12/ ... orite.html

with a pint of oatmeal stout. Very good bread.

[Richard]

Very nice... I messed around with no-knead for a while but eventually went back to the kneaded variety... can't particularly remember why; I think mostly it was the time taken for the no-knead to proof.

[Dave Savoie]

you could make a sort of sourdough starter using 500 ML of beer and 500g of flour and a touch of suger maybe a 1/4 cup and each day keep adding 1/2 cup of flour and you can keep this going for ever the oldest recorded sour dough starter was I believe 80+ years old and was from down my way in charlotte county

[Richard]

I've had a similar experience with sourdough starters as I have heard people having with "wild" fermentation of beers - it's a crap-shoot wrt what bugs you get, when you really want specific ones (lacto + yeast).

Last time I did a sourdough starter I bought a packet of dried starter to get it going.

[Dave Savoie]

what we have been doing in school is throw in a couple grapes and apple slices and just a pinch of reg bread yeast and its worked every time

[Richard]

That sounds like a good idea... I'd give it a go if I wasn't off bread atm