This bread is awesome! I’ve made it twice. Once with the Red Fife and last night with Spelt because I ran out of flour.
I scanned this thread and did not see a post about the ratio of flour to liquid. When I follow the instructions the dough come out soupy using 500g of flour. When I’m mixing I have to add a considerable amount of flour to get the proper consistency.
Has anyone else had this problem?
Again if I mix in more flour it turns out great.
Some modifications I’ve made.
In any sourdough recipe I always add about 25-50% more starter
In the beer bread I add 3/4 tsp of yeast
I also make the wheat to white ratio 1:1
I always use King Arthur “Bread Flour” (blue bag) for
anything I bake.
I tried drinking the beer I used and didn’t like
It so I used it in the bread. Photos are the first loaf (red Fife) then today’s spelt loaf.
This bread rocks!