Celebrating With Beer - In Dough And Otherwise

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

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   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.

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

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   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.

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