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Old 11-02-2011, 01:12 PM   #1
BamaRooster
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Oct 2011
Glade Spring, Virginia
Posts: 509
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I know there are several threads about beer but I wanted to share this one with everyone. We tried it this weekend and the bread came out with an amazing texture and deep beer flavor, with a slight hop bite at the end.

I started by pouring all of the left over stuff in the bottom of my fermenter into a large glass jar and placed it in the fridge over night. The next morning I poured all the liquid off the top and made a starter.

1/2 cup whole wheat flour
1 tsp sugar
1 cup water
all of the troob (the left over stuff from the ferment-er)

and let that sit over night. Make sure and put this in a half gallon container because it is going to work it's A%$ off. I placed it in a quart mason jar and within 2 hours it was trying to blow the lid off. You can let this sit for days if you would like and then you have a sour dough starter, but I used mine the next day. Here is the rest of the receipe:

1 cup of the starter
3.5 cups bread flour
1 TBS salt
1 TBS honey or corn syrup
1.5 cups water

mix together and cover with clear wrap and let sit out over night. It should more than triple in size and this where the magic happens. Here is what mine looked like. You will have more starter left over for more bread, you can place in the fridge for later use or leave it out to get a sourdough flavor. I just made another batch cuz I have been brewing a batch every week and have plenty of troob in the supply line.

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You then turn out the dough and knead it adding flour until it is not sticky. I actually used my wife's kitchen-aide mixer with a dough hook and let it rip for about 10 minutes slowly adding probably a 1/2 cup of flour. If your kneading by hand it is gonna take some muscles. Place the loaf on a baking sheet that has been covered with corn meal cover with a towel and let it rise a second time until it is double to triple the original size. Bake for 40 minutes on 450 degrees. When I uncovered my bread after the all night rise, there was a distinct beer and alcohol smell that overwhelmed the kitchen.

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Hope somebody tries it, if so let me know what you think.


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Old 11-02-2011, 01:43 PM   #2
Mirage
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Aug 2008
Gales Ferry, CT
Posts: 617
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Looks delicious! We are brewing an IPA in a week or two. Might try it then!


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Old 11-02-2011, 02:48 PM   #3
slogger
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Jun 2011
Annapolis, MD
Posts: 114
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I love beer bread! I've got to try this! Thanks for posting!

 
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Old 11-02-2011, 03:04 PM   #4
Matty22
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Jul 2011
Inwood, Wv
Posts: 47
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Sounds amazing! I might try this with the tribune from my pumpkin porter. Maybe I'll get a pumpkin beer bread!

 
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Old 11-02-2011, 03:04 PM   #5
Matty22
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Jul 2011
Inwood, Wv
Posts: 47
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Quote:
Originally Posted by Matty22
Sounds amazing! I might try this with the tribune from my pumpkin porter. Maybe I'll get a pumpkin beer bread!
Trub*. Stupid iPhone.

 
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Old 11-02-2011, 03:08 PM   #6
BamaRooster
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Oct 2011
Glade Spring, Virginia
Posts: 509
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Please do try it.....even if you don't knead it forever it turns out great!!
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Old 11-02-2011, 03:10 PM   #7
BamaRooster
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Oct 2011
Glade Spring, Virginia
Posts: 509
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yep your right Matty TRUB not TROOB....sorry about that.
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Old 11-03-2011, 02:51 PM   #8
Matty22
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Jul 2011
Inwood, Wv
Posts: 47
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Quote:
Originally Posted by BamaRooster View Post
yep your right Matty TRUB not TROOB....sorry about that.
No I was correcting myself cause my iPhone autocorrected trub to tribune.

 
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Old 11-03-2011, 02:58 PM   #9
DrDarwin
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Dec 2008
Fort Worth
Posts: 106

That looks delicious! I really want to try this. Thanks for the writeup.

 
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Old 11-05-2011, 08:44 PM   #10
Tinga
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May 2010
MN
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Just curious as to how much trub you started with. You mentioned you put the starter to sit over night in a quarter mason jar initially. Well I just harvested all the trub from my last batch and it was a full quart mason jar full. I haven't let it sit over night in the fridge yet so maybe I'm also wondering how much liquid I will be taking out of this trub.



 
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