Recipe: High-Altitude Stout Gingerbread from Edible Bozeman Fall 2020

Featured in Edible Bozeman Digital Edition, Fall 2020, p. 42.
Creative Contributions: Writing, Recipe

“Dark beers are fantastic baking partners. I used them in my danish rye sourdough and in gingerbread, where their roasted, malty flavors are welcome additions. This cake forms a candy-like crisp crust which I like to preserve by storing it on a plate, loosely covered, rather than air-tight.”

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