Root Beer Rye Sourdough

It’s sourdough time again! This week I’m changing to the 200g rye / 130g other flour ration to try and avoid the bread tearing so much. Also I’m trying using root beer for the liquid, purely because we’ve got some bottle of it and nobody likes to drink it!

CameraZOOM-20130728095614738As its fizzy it really puffed up while mixing in, but it calmed down and looks pretty normal when it’s in the tin.

CameraZOOM-20130728100258107Out of the oven and things look less cracked!

CameraZOOM-20130728115529095

After taking it out of the tin there were still tears, not not as bad as normal.

CameraZOOM-20130728115701022Cutting into it and… result! There’s no gap at the top, and it’s all nicely cooked through. Having said that, I’m still going to try spraying the top with water next time I make it.

CameraZOOM-20130728150105367As for the taste: yummy! The root beer doesn’t leave a strong taste, but it does work quite well with the rye flavour.

2 thoughts on “Root Beer Rye Sourdough

  1. It could have been the root beer… but I would have thought that being fizzy would cause more of a hole, not less. Anyway we’ll see over the course of following weeks with other liquids and see if it makes a difference.

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