Food - Drink
What Happens When Coffee Is Added To A Sourdough Starter
By RYAN CASHMAN
Incorporating brewed coffee into a bread recipe works particularly well for yeasted doughs with high hydration, but sourdough is slightly different.
Adding coffee to a sourdough starter is not recommended because caffeine can stop the bread from getting a good rise. However, there is a way to work around this problem.
Use small amounts (a few teaspoons of instant coffee or one to two shots of espresso) and dilute one part coffee with at least one part water to counteract the caffeine’s effects.
There will still be fewer air pockets and a closer crumb, but the loaf will be compensated by taste as coffee brings out some of the more nuanced flavors in sourdough bread.