One of the best things about having less time for just drinking beer is you can find other things to do with the stuff. A bottle of New Belgium Abbey ale went into two trays of whole wheat buns this afternoon. They await the oven above. Five flours. Low salt. Less of a factor in the flavour than a source of underlying richness and moistness. Pretty damn yummy with a chunk of cheddar. I wonder what would happen if I used Belgian ale yeast. After all, the division between bakers and brewers yeast is just a few generations old.
Beer And Food: Baking Whole Wheat Beer Buns
Posted by Alan McLeod on Saturday, February 23, 2013 in Beer and Food, Ingredients, Techniques and Packaging - leave a comment