© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This sourdough bread, adapted from tastecooking, is made with plain wheat flour, freshly milled kamut and Dutch-processed cocoa powder. Like any sourdough bread, this one takes time too. Plan to make it over two days, mixing the dough on day one, letting it ferment overnight, then baking it the following morning. The combo of beer and chocolate might sound a little strange, but the bitterness in the two play well off each other. I used lager beer, but you can use whatever beer you like. If you prefer it bitterer, richer, use stout or other dark beer. It is perfect for grilled cheeses, nut butters, homemade jam and pate. Use rice flour to dust the banneton if you it on hand as it's less sticky and won't burn easily. Read more »Eat,Drink And Be Merry!

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