Natural Sourdough with Spent Beer Grains

The beer scene here in New Mexico has really taken off with some of the country’s top ranking breweries, and several of their recent entries in the Great American Beer Festival have earned gold, silver and bronze medals. Notably, Marble Brewery 1 was named Small Brewing Company of the Year — amazing thing for a city like Albuquerque. With so much beer talk and so many beer purchasing options for every night of the week, it’s also motivated many would-be-brewers to try their hand right in their own homes. Shops around town sell a multitude of grain varieties from all over the world and all the tools and necessities one would need to get started. Several of my good friends have picked up this (dare I say it?) important hobby and have made some stunningly good beer, so good I could have sworn they picked up a microbrew 6-pack and did a behind-the-scenes-swap before I could spot them.

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  1. Marble is one of my favorite local microbreweries that has been in business here in Albuquerque for a long while now with a strong following.

Baking Sourdough Bread with a Stiff Starter

Baking in the winter always presents problems here at my house: it’s cold! Probably not quite the cold you get in other parts of the world but it sure is cold to me, and my starter. Kitchen temperatures are consistently hovering between 68º and 70ºF which really inhibits yeast and bacteria activity. I’ll typically offset this by changing the percentage of mature starter carryover or by heating up the water used in my feedings, but you really want to try to keep your starter around 75º to 80ºF — this is not easy to do when winter is bombarding your area. You just have to make do with the warmest spot you can find in your kitchen, for me this is next to my whisky collection… almost poetic.

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Golden Raisin and Fennel Seed Sourdough

I recently had a chance to head out to San Francisco, CA for a quick vacation and now that I’m back I find myself still thinking of the ocean, Tartine bread, Napa wine, and Lagunitas brew… My brother and I met up there to spend some time with a good friend of ours and we did it right: Tartine bakery for oat porridge bread and croissants, Bar Tartine for dinner, Napa for wine, and a quick 2 day excursion to Healdsburg to explore the area on Segways while sipping wine and trying not to get run over.

We planned ahead before leaving to Napa and had a loaf of Tartine oat porridge on pre-order, picked up the night before it was in our packed bag with a charcuterie spread ready for the day. I would be lying if I don’t admit to being just as excited about cutting into that bread as I was about drinking wine and seeing the sights the next day.

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Country Sourdough with Less Levain & Longer Autolyse

I could probably pull out hundreds of gems from Hamelman’s masterpiece Bread, and each time I go back to reference something my eye catches one that strikes a chord. Attentiveness, now that is a really important thing with baking. You don’t realize just how important it is to step back for a second and observe what you, and the dough, is doing from time to time. Does it look alive and puffy? Does it look like it has enough strength? Are you mixing to sufficient development and to enough rise during bulk?

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Seeded Whole Wheat Sourdough

With the Big Move finally coming to a close I can now return to baking full-on. There are still things to do, for sure, but at least now I have some time during the day to fold dough, feed my sourdough starter, and bake in earnest. During the down time between moves I had the opportunity to bake for family but it wasn’t in my own kitchen, with my own tools and my own timing. It’s a challenge to be heaved into unfamiliar territory and expect processes to run like they have before. Regardless, I adapted and several bread bakes turned out great. It feels good to have a kitchen I know I’ll be settled into for quite a while …and with a double oven (!).

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