Beer Sourdough Starter

The Easiest Sourdough Starter Tutorial on the Internet! Everyday filmed from Day 1 until Active!

A beer sourdough starter combines flour with beer instead of water to cultivate wild yeast, resulting in a complex, tangy starter ideal for rustic bread or sourdough beer bread. Use sour ale or craft beer to begin, combining equal parts flour and beer, then feeding daily with flour and water until active. The Pantry Mama

How to Make a Beer Sourdough Starter Initial Mix: Combine 1 cup (120g) whole wheat flour with [½] cup (4oz) room-temperature sour ale or craft beer in a jar. Cover loosely and sit for 24 hours. Daily Feedings: For the next 3 days, discard all but [½] cup starter, then feed with 1 scant cup (110g) all-purpose flour and [½] cup (4 oz) beer. Transition: After 12oz of beer is used, switch to feeding with warm water and flour until the starter doubles in 2 hours. Alternative Method: Instead of replacing the starter hydration, simply add a few tablespoons of beer to a mature starter to boost flavour, or substitute water for beer in your final bread dough recipe. The Pantry Mama

Tips for Success Best Beers: Use room temperature sour ales, lambics, or malty stouts for distinct flavour. Usage: Best for sourdough beer bread or adding a tangy, malty flavour to pizza dough. Usage Caution: While some experiment with brewing, traditional starter should be kept with water to avoid unexpected bacterial contamination, notes. The Pantry Mama

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