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Hungry Jacque Sourdough Malt Bread

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“got an idea to use a non alcoholic malt beverage for my sough dough bread and waalah! came out great! gotta use an already prepared sour dough starter that has ½ cup of malt beverage added to it as a substitute instead of water add your 1 C. flour and allow to rest 12 hours, after that… ready to use!”
READY IN:
3hrs 30mins
SERVES:
4-6
YIELD:
1-2 LOAVES
UNITS:
US

Ingredients Nutrition

  • 3 cups flour
  • 1 12 teaspoons salt
  • 1 cup malt liquor (non alcoholic)
  • 1 cup sourdough starter (instead water, SUBSTITUTED WITH A 1/2 CUP of a MALT BEVERAGE)

Directions

  1. Add malt beverage, starter, salt, mix -- add flour knead for 10 minutes till your dough is soft and pliable, leave the dough to rise in same bowl for 20 minute (covered) in a preferably draft free and warm area, After 20 minutes roll into two small baguette shapes or one large baguette or boule shape make a couple of slash marks on top and let rise in warm, dry, draft free place, allow to rise for 2 hours or until double in size, preheat oven to 375 degrees, put a small metal bowl filled with water in your oven as you bake your bread, bake for 30 minutes allow to cool before cutting with a serrated knife.

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