Adam4SD's blog

At 90% hydration, dough was quite tacky to shape. I thought it was well fermented and expected some elasticity but no such luck.... scoring was ok but couldn’t go deep at all. Quite disappointed to see a muffin top but the crumb was so nice... perfect for my 88 year old mom’s weak teeth. It was very soft and spongy like.  I incorporated natto and black sesame seeds at the second stretch and fold and did lamination expecting huge holes...

• BF 43%
• APF 28%
• White whole wheat  15%
• Spelt 15%
• 90% hydration
• 20% levain
• 2% salt

This is a keeper!

I mixed: Buckwheat, BF, Semolina, graham, white whole wheat and little bit of malted flour.

20% of plum levain and 80% water...

The crumb is very soft with medium openness but the best part is the smell!

I finally got the color with 10 gram flowers steeped in 250 ml of hot water.  I compromised brighter hue by using higher % of whole grain flours but I am happy with the turmeric contrast. I would love to see larger holes in the crumb but not succeeding somehow...

I always wondered how this was being done... my first try.

I now know what needs to be done to improve on this.  This has no real use other than the wow factor, in my opinion.

I called this Soon Doo Boo Sourdough!

I used only 10% levain and used kimchi liquid, silk tofu, green onions and black sesame seeds. It took around 24 hours until bake.

The flavor came out mildly savory and the soft texture was  wonderful toasted.

I used 3% of bright dragon fruit powder in the dough with starter and after the bake, the color completely disappeared! So much for anticipating a pink loaf... live and learn.