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."
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
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.
Copyright © 2012-2002, by Lucy Saunders. All rights reserved. Note
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