Sour Ale Bread

I still have half a dozen bottles of Stale. It's pretty much undrinkable. However, it should be ok in this.

350 ml stale ale
11g salt
sprinkle caraway seeds
150g rye flour
200g white flour
150g wholemeal flour
2 tbsp sourdough starter

Update: no signs of life this morning. I hope the alcohol hasn't killed the sourdough beasties. They usually recover eventually though; I should give them a chance – after all, they've been in a cold fridge for a couple of weeks without much feeding or exercise, as most of my bread recently has been made with beer yeast instead.

Stale Ale

I've been busy today. I still have holidays to use up, so I took a day off today and, while I was intending to clean my flat, I seem to have made enough fresh mess to compensate. But never mind.

The X Ale that's been bottled for several weeks now? I opened a bottle today and, while it poured with an attractive head, it's still flat and is not going to develop any carbonation. It's also got quite sour in a winey sort of way. I could throw it away, but I'm too much of a tightwad for that. Instead I boiled up some malt extract to give any remaining yeast something to munch on, opened all the bottles, poured the contents into a bottling bucket and re-bottled the beer. A tedious job, but the contents may yet develop into something interesting.

I'm also going to re-classify it and label it Stale. Then at some point in the future I can have an eighteenth-century-style glass of mixed Mild and Stale.