Beer Bread From Starter

To the starter, knead in the flour and beer.
Mix thoroughly, until smooth, cover with a towel, and let sit 1 hour.

Add salt, honey, malt, and yeast.
Knead the dough on medium speed and add additional flour a little at a time until it starts to form a doughy ball. Turn out onto a lightly floured board.

Knead, adding a little flour as needed to keep it from sticking to you, until you form a ball.

Put it in a banneton and fold/rest 4 times with 30 minutes in between.

Loaf:
Put it on your lightly floured board and press or stretch out, then roll it up and pinch the seam into the roll. Place seam side down in an oiled 4x13 pan. If it comes more than 1/2 of the way up, snip some off the ends to bake separately or discard. Push the dough down in the pan.

Rolls:
Cut the dough into 2-4 oz. portions.
Pull or push the sides in and pinch together to form a round. Roll on the board to seal. Lay seam side down on a lined baking sheet, not quite touching.

Rising and Baking:
Make snips or slashes in the top(s). Spritz lightly with water, cover with a tea towel, and let rise until doubled, 1-2 hours. In your bread pan, you want the top of the loaf to be between the top of the pan and 1 inch above the top of the pan. It may take more or less time.

Preheat oven to 350°.

Spritz lightly with water. Bake 30 minutes. If you made rolls, remove them now.
Spritz the loaf lightly with water and bake another 10-15 minutes. A thermometer inserted in the center of the loaf should register 190-200 F.

Move to a cooling rack to cool before putting away.