Trying a bread made with the leftovers from brewing a batch of Irish Red Ale
- Then I made another loaf from that leftover beer sludge. I'd kept half back from the first experiment, & fed it flour (1/3 white bread, 1/3 stoneground whole wheat bread, 1/3 barley flour) every day on the counter until it started smelling & looking like a sourdough starter. Then I put half of that into the fridge, then added flours in the same proportion (& some water) to the rest to make this.
Turned out very well--good fluffy crumb, lovely dark crust, a little bit of bitterness and lots of flavour. Good rise, too!