JR Bakes's blog

This is an apricot pistachio sourdough bread made with 100% unbleached bread flour, ~75% hydration, approx. 2% salt. I often use whey to replace half the water, for added tenderness of the bread.

580 g unbleached bread flour

400 g water steeped with butterfly pea flower tea pieces (steeped 20 minutes with 15 g) (ordered on Amazon from Thailand, taking upwards of 30 days to arrive)

280 g starter (fed and bubbly 100% hydration)

14 g sea salt

30 g sugar

3/4 cup pistachios

1 cup dried apricots

★★★★★

Prep Time: 20 min (7 hrs total time) | Cook Time: 45 min | Makes: 10 servings | Difficulty: Easy

Ingredients:

• 1 cup (225 g) active/fed sourdough starter
• 1 cup cottage cheese, room temp
• 2 tablespoons sugar
• 1 tablespoon dried or minced onion
• 1 tablespoon melted butter
• 2 tablespoons dill seed
• 2 tablespoons dill weed
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg
• 2-1/2 cups (360 g) all-purpose flour

Directions: