Bready or Not: Sourdough Beer Bread

Posted by on Jul 2, 2025 in Blog, Bready or Not, side dish, sourdough | 0 comments

Not gonna lie: this Sourdough Beer Bread takes time, working in spurts over a day. It dirties many things. However, it also makes a big loaf of bread, so the effort can likely provide a delicious side for a few meals.

Bready or Not: Sourdough Beer Bread

When I say this is an all day recipe, I point to my own experience. I started making this at 7:15AM, and it was done about 3PM.

Bready or Not: Sourdough Beer Bread

A few other data points. I advise using a kitchen scale to measure the ingredients here. It’s very hard to reliably use a cup to measure sticky, goopy sourdough starter. The original recipe at King Arthur Flour had the instant yeast listed as optional, but for me, it wasn’t optional. I appreciate the extra oomph in the rise.

Bready or Not: Sourdough Beer Bread

Find the original recipe here. I rewrote it quite a bit for clarification.

Also, a reminder that my book featuring a sentient sourdough starter character is out in about TWO MONTHS! Find out more about A House Between Sea and Sky on its page.

Bready or Not: Sourdough Beer Bread

This recipe takes all day to make and has a lot of steps, and the result is a hearty, delicious bread perfect for supper. Modified from King Arthur Flour.
Author: Beth Cato

Equipment

  • kitchen scale
  • parchment paper
  • baking stone or cast iron skillet

Ingredients

Soaker

  • 1 1/4 cups old-fashioned rolled oats (112g)
  • 1/2 cup boiling water (113g)

Dough

  • 1 cup ripe sourdough starter (227g)
  • 1 cup plus 2 tablespoons beer (255g beer) such as an amber ale or dark ale, room temperature
  • 3 1/2 cups bread flour (420g)
  • 1 teaspoon instant yeast
  • 1 Tablespoon honey (21g) add more flavor using a variety such as basswood honey
  • 2 teaspoons table salt (12g)

Instructions

  • To make the soaker: Place oats in a heatproof bowl and pour the boiling water over them. Stir. Allow to cool while you start to prepare the dough.
  • Using a kitchen scale and weighing everything is highly recommended.
  • Combine the sourdough starter, beer, flour, and yeast in a large bowl. Mix well, by hand or with a mixer, the dough forms a cohesive mass.
  • Cover and let it rest (autolyse) for about 30 minutes.
  • Add the soaked oats, honey, and salt to the dough, fully incorporating. By hand or with a mixer, knead dough until it’s smooth, though it will still be tacky.
  • Cover dough and let it rise for 1 hour.
  • Turn the dough out onto a floured surface. Fold it over itself and stretch gently several times. Return the dough to the bowl and cover.
  • Let dough rise for another hour.
  • Repeat the stretching and folding process one more time. Return dough to the bowl to rise for a third, final hour.
  • At the end of the rise, turn the dough out onto a lightly floured surface. Cover with greased plastic wrap and let it rest for 20 minutes.
  • Place a clean cotton towel to cover the interior of a large bowl (or use a brotform). Add a heavy dusting of flour.
  • Shape the dough into a tighter round by tucking dough underneath to tighten the top. Place it seam-side up in the bowl.
  • Cover and let proof for 2 1/2 to 3 hours in a warm place; if your house is cool, it may need 4 hours. An oven with a proofing mode can also be used. When the dough is ready, it will look puffy and will jiggle when gently shaken.
  • When the rise time is nearing end, begin preheating oven at 450 degrees with a baking stone or cast iron pan inside (obviously, if the proof mode was being used, remove the bread to continue rising in a warm spot elsewhere). To use steam during the baking process, to create a crunchy crust, place another empty pan (such as a cast iron skillet or a cake pan) beneath the baking vessel.
  • Gently tip the risen loaf onto a piece of parchment. Slash the loaf several times with a sharp knife or lame–this creates vents for steam inside so the bread doesn’t grossly split–then use the parchment as a sling to CAREFULLY place the loaf on the very hot stoneware or cast iron.
  • While wearing thick oven mitts, pour 1 cup water into the empty pan on the lower rack, with the bread in the pan on the level above. Close oven and keep it closed as the bread bakes.
  • Bake bread for 15 minutes at 450, then reduce temperature to 400 F. Bake for another 25 to 30 minutes, until the loaf is deeply browned and sounds hollow when tapped. Remove loaf from the oven and carefully transition to a cooling rack. Cool at least 30 minutes before slicing.
  • Store leftover bread in a paper bag or loosely covered by plastic wrap for up to a few days. To preserve it longer, freeze and place in a freezer bags. Slicing the bread before freezing makes it easy to pull out portions to quickly defrost for later meals.

OM NOM NOM!

    Read More

    Bready or Not: Dutch Letter Bars

    Posted by on Jun 25, 2025 in Blog, blondies, Bready or Not, cookies, nutty | 0 comments

    These Dutch Letter Bars are super-easy to make. Soft, chewy, and crunchy, these have it all.

    Bready or Not: Dutch Letter Bars

    The name for these bars is kind of weird, isn’t it? These are bars, no letter involved. Well, they are made to taste like a Dutch pastry that is traditionally shaped in a letter S. You can read all about it here.

    The bar version mimics the flavor and texture, but is a lot easier to make! In the US, it’s apparently more common to find in Iowa.

    Bready or Not: Dutch Letter Bars

    This is modified from a recipe in Better Homes & Gardens Christmas Cookies 2021.

    Bready or Not: Dutch Letter Bars

    These delicious almond and fruit bars are inspired by a traditional Dutch pastry. This is modified from a recipe in Better Homes & Gardens Christmas Cookies 2021.
    Author: Beth Cato

    Equipment

    • 13×9 pan
    • aluminum foil
    • nonstick cooking spray

    Ingredients

    • 1 cup unsalted butter (2 sticks) softened
    • 7-8 ounces almond paste store-bought or homemade
    • 2 large eggs
    • 2 cups white sugar
    • 2 cups all-purpose flour
    • 3/4 cup raspberry jam or mixed fruit jam
    • 1/2 cup sliced almonds
    • 1 Tablespoon turbinado sugar

    Instructions

    • Preheat oven at 350 degrees. Line the 13×9 pan with foil. Add a coating of nonstick spray.
    • In a large bowl, beat together butter, almond paste, and eggs. Add the white sugar, beating until light and fluffy. Gradually beat in the flour until combined. Spread dough in the prepared pan.
    • Measure the jam into a microwave-safe bowl and gently warm until it is soft and spreadable. Dollop the jam on top of the dough and spread out, swirling with dough slightly. Sprinkle the almonds on top followed by the turbinado sugar.
    • Bake for 35 to 45 minutes, until the top is golden brown and a toothpick in the middle comes out clean. Cool completely.
    • Use the foil to lift the contents onto a cutting board, slice into bars. If stacking in storage containers, place waxed paper to make it tidier. Store at room temperature.

    OM NOM NOM!

      Read More

      Bready or Not Original: Raspberry-Almond Snack Cake

      Posted by on Jun 18, 2025 in Blog, Bready or Not, breakfast, cake | 0 comments

      This Raspberry-Almond Snack Cake is a delicious treat. It’s great for everything from breakfast to snack to dessert.

      Bready or Not Original: Raspberry-Almond Snack Cake

      What I like about it is that it’s packable. This is not a fragile coffee cake. Encase this in plastic wrap or stick it in a sandwich bag, and it’s a dense homemade treat-to-go.

      Bready or Not Original: Raspberry-Almond Snack Cake

      This is also a good cake to bake, cool, slice up, and freeze some for later. It keeps for weeks like that, and is fast to thaw later on.

      Bready or Not Original: Raspberry-Almond Snack Cake

      Bready or Not Original: Raspberry-Almond Snack Cake

      This Raspberry-Almond Snack Cake is soft yet sturdy enough to wrap and bring in a lunch bag. It’s great for everything from breakfast to snack to dessert.
      Course: Breakfast, Dessert, Snack
      Keyword: cake, raspberries
      Author: Beth Cato

      Equipment

      • 9×9 pan
      • aluminum foil
      • nonstick spray
      • food scale

      Ingredients

      Cake

      • 300 grams frozen raspberries
      • 3/4 cup unsalted butter (1 1/2 sticks) softened
      • 1 3/4 cups white sugar
      • 3 large eggs room temperature
      • 1/2 teaspoon vanilla extract or vanilla bean paste
      • 1/4 teaspoon almond extract
      • 2 1/4 cups all-purpose flour
      • 1/4 cup corn starch
      • 1 1/2 teaspoons baking powder
      • 1 teaspoon kosher salt
      • 1/4 teaspoon baking soda
      • 1/2 cup milk or half & half
      • 1/2 cup Greek vanilla yogurt or sour cream

      Topping

      • 2 Tablespoons turbinado sugar
      • 1/4 cup sliced almonds

      Instructions

      • Preheat oven at 375 degrees. Press foil into a 9×9 pan. Apply nonstick spray.
      • Weigh out the 300 grams of raspberries. Use kitchen shears or a knife to gently shatter the berries into smaller pieces. Place back in freezer as the recipe is assembled.
      • In a mixing bowl, beat together the butter and sugar until they are fluffy. Add the eggs one at a time, followed by both the extracts.
      • In a separate bowl, stir together the flour, corn starch, baking powder, kosher salt, and baking soda. In another bowl, combine the milk and the yogurt.
      • Take turns adding the dry ingredients and the milk mix in the big mixing bowl with the butter. Scrape the bottom of the bowl to make certain everything is combined. Gently fold in the frozen raspberries.
      • Spread the batter in the prepared pan and even out. Sprinkle the turbinado sugar over the top, followed by the sliced almonds. Gently press in.
      • Bake for 15 minutes, then reduce the oven temperature to 350. Continue baking for an additional 45 to 55 minutes. (Note that the bake time is longer because of the moisture in the frozen berries. If you’re using fresh instead, the bake time will likely be reduced, so monitor closely.) The middle should pass the toothpick test.
      • Let cool in pan for 10 minutes. Use the foil to lift the cake onto a rack to fully cool.
      • Store in an airtight container or bag in the fridge or at room temperature for up to 3 days. This is also a great cake to freeze in slices.

      OM NOM NOM!

        Read More

        4th Street Fantasy 2025

        Posted by on Jun 12, 2025 in Blog, public speaking, Uncategorized | 0 comments

        I’ll be at 4th Street Fantasy in Minneapolis this weekend! I’ll be around Friday through Sunday morning. I have one panel, too, the first of the con at 4pm Friday: “Fear, Loathing and Transcendence on the Great American Road Trip.”

        Catch me early on, and you can get an individually-wrapped Chewy Honey Maple Cookie and earn one of my prized “I Ate Beth Cato’s Cookies!” badge stickers.

        Oh, and check the freebie ebook table on occasion. You might find something special.

        Read More