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Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water?

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    Does this answer your question? Could I use beer instead of/as well as water in my sourdough? – moscafj May 8 at 20:25
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    I read that, but that addresses adding beer to the sourdough bread dough, not as part of the starter's regular feeding. – cad May 8 at 20:33
  • One thing to keep in mind with beer in the starter is that unfiltered beer such as Hefeweizen contains live yeast and that may make a lot of a difference, since that yeast will have a huge head start over any lactobacteria. You may end up with a yeast dough starter culture... – cbeleites unhappy with SX May 11 at 19:32
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Actually, there is an answer in the question that I linked, which speaks to your question. However, now that I've read the question again, you are technically correct that it is not a duplicate. I'll also add that the folks here seem to think beer in your starter is not very beneficial, but I have found nothing definitive. Perhaps you could create two starters, one with water and one with beer, then bake two identical loaves and report your results as an answer here.

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  • I recently did this with a Witbier and found no substantial differences other than taste... Which is obviously subjective as to whether it's better that my bread tasted slightly of beer – AMtwo May 9 at 12:14

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