Beer and buckwheat bread

[Sussan Estela Olaya]

Hi Sharon.

Welcome to the Scoolinary community!

Of course, you can add spices like caraway to this bread. Caraway is a great option because it adds an aromatic touch that pairs wonderfully with the flavor of wheat and beer. You can add about 1-2 teaspoons (depending on how strong you want the flavor) along with the flours at the beginning of the recipe. If you like experimenting, you can also try other spices like cumin, rosemary, or fennel, always in moderation to not overpower the bread’s flavor.

As for your second question, yes, you can use a wheat starter instead of a rye starter. Rye contributes a particular acidity and texture to breads, but wheat can also work well. The main difference is that rye starter typically ferments a bit faster due to the higher amount of fermentable sugars in rye. If you use a wheat starter, you might need a little more fermentation time, so I suggest keeping an eye on the development of the dough.

I hope this information is helpful.

Best regards.

[ngwenyasharon97]

Thank you Sussan

[Sussan Estela Olaya]

Hi Sharon.

I’m glad to know the information was helpful. I’ll be here if you have any other questions, and I’d be happy to help you resolve them.🙌🏻