We’ve been on a whirlwind trip to see family and friends in Minnesota this past week. Lots of hugs and smiles, late nights, and great food graced our lives. Now as we return we’re setting our sights toward the coming school year and all that it brings. I think we all feel more at peace when we have something of a routine to life, and the school year certainly brings that!
Routine is essential in breadmaking, too. The regular care of feeding and maintaining a starter, the practice of mixing, shaping, and scoring loaves, the trial and error of new flavors and techniques! This week, though, there is only delicious joy: beer and bread are a natural combination that always wins.
This week’s bread is a beautiful mix of freshly milled flours and beer; specifically Guinness. If I’m being honest, I’m not always a big fan of Guinness. I enjoy it more in the winter than the summer. But while a mild beer would get lost in this bread, the great points of Guinness really shine. It’s malty and robust and the addition of honey really balances the flavor. It really works well in many ways. A good strong cheese always pairs well with savory sourdough varieties, and this is versatile enough to go with jam or french toast. It would also make an excellent garlic bread!
I will be baking on Thursday, July 27th and Friday, July 28th this coming week for pickup at the college or at my home in HIllsdale. Please place your order by Monday, July 24th so that I can be sure to pick up enough beer! Guinness and Honey Sourdough is $9/loaf.