So here is a question for you all. I have seen different beers used in Breads, mostly stouts, as a replacement for the water. Anyone try a Sour in the levained breads? I am thinking in the final mix, not the levain itself. I do not like sour beers myself so wouldn't know what to look for if I wanted to try it. Any ideas?
The plan is a simple formula:
85% Bread Flour
15% Whole Wheat
70% Beer, instead of the water
2% Salt
25% 100% Hydration Levain
Here is a question for you. Please explain, what is a sour beer?
Sour beer - Wikipedia
Liefmans oud bruin is nice.
Specialy in the summer when your sitting outside in the sun.