logo part 1
logo part 2 logo part 3
spacer


spacer Menu:

home-recipe search

profiles of
professional beerchefs

beercooks at home

COOKING WITH BEER

GRILLING WITH BEER


articles and reviews

beer and cheese

about the beercook and legal stuff

link to beercook!

CONTACT:
Lucy Saunders
beercook.com
4230 N. Oakland #178
Shorewood WI
53211 USA
lucy
@ site name


spacer spacer
spacer

Baking with Beer:
Liquid Bread bakes Solid Beer


Monastic brewers called beer "liquid bread," while the legendary French baker, Lionel Poilâne reportedly refers to his bread as "solid beer."
beer labeled "liquid bread"It's not a case of culinary confusion, just the mixture of human history through eating and drinking.

That's because, when baking with beer, you are partaking in the origins of brewing. Sumerian earthenware jars excavated in 1996 point to both bread-making and beer-brewing evolving side by side, about five thousand years ago.

Certainly, baking with today's beer is a snap. To bake a fresh crusty loaf, you just have to open a bottle and pour it into a quick-bread mix. But baking with beer in a yeast dough or dessert can be more challenging, due to the presence of hops and aromatics. Hops can alter the flavor of bread because the bitter flavor intensifies while baking.

When real ale is available, the yeasty bite of the unfiltered beer pairs well in savory baked goods, as well as some desserts. In quick breads, fritters and scones, the carbonation of beer adds light texture.

NEXT>>


www.beercook.com, Copyright © 2012-2002, by Lucy Saunders. All rights reserved. Note copyright of authors and recipe contributors in bylines and prefaces. Fee required for reprints in any commercial media.

Reviewers may quote brief excerpts with attribution and links to page URL. Visitor privacy protected. Yes, I reply to email about beer and food (send text messages without attachments, please!).