I love this loaf because it tastes like it took all day, when really the sourdough starter and a bottle of beer are doing most of the heavy lifting. Beer is a fermented ingredient in its own right, so it plays well with sourdough tang instead of fighting it — this is the kind of rich, hearty harvest bread German and Irish farm kitchens have leaned on for generations.
Ingredients
Method
- Combine starter, flour, beer, and salt — stir gently at first as the beer will off-gas.
- Fold in the cheddar cubes.
- Complete bulk fermentation, shape, and proof.
- Bake following your standard sourdough boule time and temperature.
Video
Tips From My Kitchen
Let your beer come to room temperature before you mix the dough — pouring it in cold can shock the starter and slow your rise. This loaf holds up beautifully next to a bowl of stew or a ploughman’s plate, and it freezes well too: slice it before freezing so you can pull out just a couple pieces at a time instead of thawing the whole loaf.