Celebrating With Beer - In Dough And Otherwise

So weird to actually open the beer bottle, in this case, Brooklyn lager, and just empty it right into the dough bowl. Great smell.

Maybe it was the beer that explains why this dough rose so slowly, or perhaps, it was my unwise use of a just-fed starter instead of having the patience to wait to make the dough until the starter was ripe. Definitely, the cold winter temperatures contributed to the slow rise as well, a total of 27 hours. Mind-blowing, yes, and a testament to my ability to be patient, at least on occasion.

More details and recipe at http://108breads.blogspot.com/2015/02/bread-number-70-celebrating-with-beer.html.

This is my first epicurious post and I hope the style of the post is in keeping with the site's practices. This is my recipe and the bread turned out great.