I've worked in a couple different breweries and have always wanted to create a bread using a beers unique flavor profile and finally had the chance to make that dream into a reality and since sourdough is my favorite kind of bread it was natural I try that first

Charakteristische Eigenschaften

Since it has been started using a sifnature grain blend it has a unique flavor profile I have yet to taste from any other. My sourdough is mainly used to make pizza dough. The crust rises so beautifully compared to traditional pizza dough and the sourdough tang after taste goes so well with all pizzas

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

Bring starter out of fridge and remove any "hooch" or liquid that has formed on top and weighbl remaining starter

Once you have the weight of the starter mix in a mixture of house milled flour and water. A 1:1:1 ratio works best

Aufarbeitung

First step was to mill the signature blend of grains and oats into a unique flour mixture to get the base flour

Combine with water purified right in our Brewery in a 1:2 ratio with more flour.

Continue to feed starter every 12 hours with a 1:1 ratio of flour/water, until bubbles form and starter has doubled in size.

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