This Beer Sourdough Bread is made with a full bottle of beer instead of water, giving it a subtle malty flavor that pairs perfectly with braised meats, chili, and hearty stews.
Okay, so I know adding beer to bread isn’t anything new, but I’d never actually tried it myself. And since one of my goals for the blog this year is to test more unique sourdough flavors, I knew I had to give it a go.
Plus, with St. Patrick’s Day coming up (one of my favorite holidays), it felt like the perfect excuse to make sourdough bread using beer instead of water.
I wasn’t exactly sure what to expect, but wow—it’s really good!
For this loaf, I used a wheat ale (Shipyard Pumpkinhead, to be exact), so the flavor is subtle. But I bet if you used a rich stout like Guinness, it would have deeper, maltier notes.
No matter which beer you choose, this is a fun, easy twist on classic sourdough.
So, if you’re ready to try a naturally-leavened sourdough bread made with beer, this recipe is for you. I hope you love it as much as I do!
And if you’re looking for a quick St. Patrick’s Day loaf, check out my sourdough discard Irish soda bread recipe.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing so your dough rises well. You can also use sourdough discard if it’s only 1–2 days old.
- Beer- Since beer replaces all the water in this recipe, its flavor shines through. Lagers are mild, amber ales slightly sweet, IPAs more bitter, and stouts deeper and roasted. Use one you enjoy drinking.
- Bread Flour- Give the bread structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly denser and not rise quite as tall.
- Water- Use warm water (80–90°F) to help encourage fermentation.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Choose your beer intentionally. The flavor of your loaf will reflect the beer you use. Light lagers are mild, amber ales add subtle sweetness, IPAs bring bitterness, and stouts create deeper roasted notes. If unsure, start with a lager or amber ale.
- Weigh your ingredients. Using a kitchen scale ensures your hydration is spot on and gives consistent results every time.
- Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old.
- Use room temperature beer. Cold beer can slow down fermentation. Let it sit out for 30–60 minutes before mixing so your dough starts at a warmer temperature.
- Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. Timing will vary depending on your kitchen temperature.
- Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb can fully set before cutting.
How to Make Beer Sourdough Bread
Here’s a quick look at how to make sourdough bread with beer from start to finish. Full details are in the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Mix dough. Whisk together beer and starter. Add bread flour and salt, and mix until a sticky dough forms. Let rest 20 minutes.
Step 3: Stretch and fold. Perform 4 sets of stretch and folds, each spaced 15 minutes apart.
Step 4: Bulk fermentation. Cover and let the dough bulk ferment until doubled and bubbly, about 4–12 hours depending on your kitchen temp.
Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.
Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your beer sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store your beer sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Beer Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 12-ounce bottle (353 grams) beer any flavor
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's kosher salt or table salt
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
- In a large bowl, whisk together the beer and active starter. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.1 12-ounce bottle (353 grams) beer, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat. Continue until all four sides are folded. Gather the dough into a loose ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
- Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store whole or sliced loaf in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Comments
No Comments