lowtones84
Well-Known Member
This sounds really delicious, gonna have to do it some time soon!
Would washing the yeast and just using the yeast help with hop particles? I have a beer that I will be kegging in the next week or two and would love to do this but I have never seen a trub that looks appetizing at all.
Think this will work with the cake from a berliner weisse?
Think this will work with the cake from a berliner weisse?
BamaRooster said: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
Nice!
I've been trying to perfect the perfect Berliner Weisse sourdough. I'm with you on this.
If I wanted to bake this in bread loaf pans, would I put the dough in the pan before or after the rise mentioned above? I mean should I let it rise on a baking sheet and then put it in a loaf pan or let it rise in the loaf pan?
Also how long is the rise mentioned above take? A couple hours or overnight?
Thanks in advance!
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