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Easy Sourdough Beer Bread Loaf

Close-up view showing the open, airy crumb structure of the baked sourdough beer bread.
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Make a flavorful, rich sourdough beer bread loaf using your discard starter. This recipe combines the tang of sourdough with the depth of dark beer for a simple, satisfying quick bread.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup active sourdough discard starter
  • 1 cup dark beer (stout or porter recommended)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons brown sugar

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease and flour a standard loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, and brown sugar.
  3. In a separate bowl, gently mix the sourdough discard starter and the dark beer until just combined. Do not overmix.
  4. Pour the wet ingredients into the dry ingredients. Fold them together using a spatula until just combined. A few lumps are fine; do not overmix the batter.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.

Notes

  • Using a dark beer like a stout or porter adds a deeper malt flavor to the bread.
  • This recipe works well with sourdough discard that is not fully active.
  • For a richer flavor, you can substitute the brown sugar with maple syrup.

Nutrition

Find it online: https://cookingbycarla.com/sourdough-beer-bread-recipe/