This is a variation of the beer bread I used to make - before I started my sourdough journey. Because you use discard, it is very quick and easy to make. No feeding, rising or waiting required.
It is a dense, moist bread that is perfect with soup or just warm with honey as a snack.
- 2 1/2 cups all-purpose Flour
- 1/2 cup Sourdough Starter Discard
- 2 Tablespoons Sugar
- 1/2 Tablespoon Baking Powder
- 1/2 teaspoon Sea Salt
- 10 - 12 ounces Beer, room temperature
- 1/2 stick Butter, melted
Preheat the oven to 350°F.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Stir the beer and sourdough starter into the dry ingredients until just mixed (it should be a thick batter).
Pour half the melted butter into the bottom of the loaf pan. Pour the batter into the pan, and top with the remaining butter.
Place loaf pan on cookie sheet to prevent any butter that spills over as it bakes.
Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Note: Store at room temperature or freeze.
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