Pandan coconut milk sourdough
This was a partially successful experiment using pandan extract and coconut milk. The final bake leaves something to be desired, but my first attempt was a major fermentation fail. In the first attempt, I failed to account for the reduction in hydration caused by replacing all the skim milk with full fat coconut milk. The increased enrichment and decreased hydration caused fermentation and rise of the dough to go extremely slowly. At first I thought that something must have gone wrong with my levain but in the end I don’t think that was the primary problem.