This is a bread like you've never tasted before... one that exemplifies the marriage of my hot sauce and bread baking passions. After finishing a batch of fermented hot sauce, there's always a bit of leftover brine (basically an acidic and salty water infused with chili pepper, garlic, and carrot flavors). I take a bit of this brine and mix it into the bread dough and the result is a subtly spicy bread with a deliciously crunch/flaky crust.
