We had a busy weekend, but still managed to squeeze in a spot of experimental baking, including an improvised recipe for honey beer bread and sourdough rye bread made vaguely following a recipe from The Perfect Loaf by Dan Lepard.
We’ll be baking the sourdough rye tonight, as it needs a long slow rise to develop the maximum flavour, but for now we can enjoy the honey beer bread which has a lovely sweet smell. Mmmmm!
mountainbakery.co.uk 