ye olde bread blogge

bread, coffee and tidbits

Fruit juices, beers and dairy products in starters (Part 2)

with 4 comments

Adding beer to a sourdough starter is nothing out of the ordinary. Although I am not a beer-drinker, I do not hesitate to add a good splash of lager to a bread dough. This loaf is on the sweet side of rye. I added malt beer and raisins. The flavor turned out very malty. Or maybe I should say, it bears an artificial sweet maltiness.

I realized my choice of beer could have been better; the ingredient list shows glucose. Huh – sugar? Does the Reinheitsgebot not apply to malt beers? This bread was quite good with goat cheese, topped with dried dates.



  • 100g rye flour, Type 1150
  • 100g whole-rye flour
  • 100g low-fat bio yoghurt
  • 150g malt beer
  • a handful of soaked sultana raisins
  • 15g (1.5 tsp) mature rye sourdough, hydration: 100%

Let stand at room temperature for 18-24 hours.


  • Sourdough
  • 100g whole-rye flour
  • 100g strong white flour
  • 150g sultana raisins
  • 8g salt
  • ~100g malt beer (dough should be loose and sticky)

Bulk Fermentation: 1 hour
Final Fermentation: 1-1.5 hours
Bake-off: 10 minutes at 220°C, 50 minutes at 200°C


Written by theinversecook

23 October 2007 at 21:58

4 Responses

Subscribe to comments with RSS.

  1. If you look carefully at the label, you may find that the well-known brands are actually designated “Malztrunk” precisely because they contain additional sugar and do not comply with the Reinheitsgebot.


    24 October 2007 at 01:18

  2. @ Robbie: Thanks, that clears up my confusion. I used Vitamalz, which is a Malztrunk.



    24 October 2007 at 13:24

  3. Looks tasty with that cheese, we have a great cheese from California called Humboldt, sheeps milk with ash!
    Fantastich looking loaf!


    24 October 2007 at 18:33

  4. Thanks, Jeremy. The loaf tasted like a fruit cake. Wow, Humboldt sure got around. I need to get me some alp cheese from Switzerland in the town center for weekend.


    25 October 2007 at 02:07

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: