- May 3, 2016
- Reaction score
Not strictly a sour dough as the left over trub I assume has commercial yeast in it.I made a sourdough loaf using the trub left over from fermentation as a starter.
To be precise, it was a dry hopped extract amber ale, racked to a new carboy after fermentation of about 7 days, then left to clear some for another 7 to 10 days before bottling, after bottling I used the sludge as a starter.
Mixed about half cup of sludge with some water and a full cup of bread flour, left covered in cupboard and fed it every day for about a week until I had a healthy starter going, then proceed with normal sourdough recipe/technique.
It was pretty spectacular bread - it had an amazing hoppy taste and was excellent with cheese.
You could really taste the beer!
Possibly not to everyone's tastes but I loved it and so did my wife who doesn't drink much beer.
Sourdough uses naturally accruing latobacillus and yeasts.
Sounds epic though