I didn’t have a recipe to go by for this by so I just did what I thought made sense. My method here was to simply replace a quantity of water during mixing with the stout. I’ll tell you wholeheartedly that adding in the stout made the dough smell like it was from heaven. Really though, how could it not? The sugars in the beer could only be a good thing in bread dough.
[drop_cap]In winter one of my favorite beverages has got to be stout. That dark, malty, and filling beer really takes the edge off the cold outside. Early in the week I went to my local brewery, La Cumbre, here in Albuquerque and picked up a growler of their exceptional Malpais Stout to drink throughout the week. Somehow by the end of the week I still had a bit of the growler left and decided to incorporate it into my weekend sourdough some way or another. With the success (I think so at least) of last week’s Tartine Sesame Country Sourdough I thought to myself, why not? Beer and bread go together, don’t they?[/drop_cap]