Stout and 2-Year Old White Cheddar Sourdough with Oats

I was checking out my bookmarks to see what to make next and Antony Power’s Irish Stout, oats and cheddar cheese sourdough really appealed to me. I scaled it for 3 loaves, used a bit more whole grain, added a bit of yogurt and changed the method to follow my usual procedure. I hope it turns out as well as his.
Soaker
180 g oats
300 g stout beer (Sawdust City Skinny Dippin' Stout)
Dough
720 g Unbleached flour
200 g high extraction (sifted) Selkirk wheat flour (270 g Selkirk berries)
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