Frugal Solutions

Beer and Cheddar Sourdough

Beer is itself a fermented product, so it harmonizes naturally with sourdough rather than competing with it. This is traditionally a harvest bread in German and Irish farming communities — rich, deeply flavored, and sturdy enough to accompany a full meal.

A rich, malty sourdough loaf made with dark beer and sharp cheddar.
Print Recipe
Ingredients Method Video

Ingredients
  

  • 1 cup active starter
  • 2½ cups bread flour 315g
  • 1 cup dark beer stout or porter, room temperature
  • 1 teaspoon salt
  • 1 cup sharp cheddar cubed

Method
 

  1. Combine starter, flour, beer, and salt — stir gently at first as the beer will off-gas.
  2. Fold in the cheddar cubes.
  3. Complete bulk fermentation, shape, and proof.
  4. Bake following your standard sourdough boule time and temperature.

Video

Beer bread has a reputation for being a shortcut recipe, but this version earns its place through the sourdough starter doing real work alongside the malt. The result tastes like something that took all day, and it holds up next to a stew or a ploughman’s plate the way a good farmhouse loaf should. Letting the beer come to room temperature first keeps the starter from getting shocked, so do not skip that step.