I could have sworn I posted about this the other day but we did have a lot going on.
We managed to surpass the last beer bread with an intense stout bread:
3.75 cups king arthur white flour
2.75 cups king arthur whole wheat flour
1 cup spent grain (from the Imperial 666 Stout)
1 cup Cummings sourdough starter
1.5 Tbsp kosher salt
2 cups of lukewarm water
3/4 cups of Susan's Birthday Stout, warmed to room temperature
1 Tbsp barley malt syrup
2 tsp barley malt powder
1 Tbsp commercial yeast
Flax Seeds for crust
(method is same as with past loaves)
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