Beer bread creates controversy
Differences of opinion on this 4-day beer bread with a somewhat burnt crust. I love it. Somehow right that I should make this one as the final bread before Passover, as both leavening and beer are forbidden during the holiday. Also a cosmic synchronicity with reading about both bread and beer in Cooked (Michael Pollan’s book) during the four days of developing the dough.
One question remains, which is whether beer means more longer bulk fermentation times or whether I have other forces at play, those being cool room temperatures and unripe starter.
Source: Fresh Loaf