pattyswildbread's blog

I used my posted Classic Sourdough recipe and added two large chopped jalapeños and 200 grams of cubed extra sharp Tillamook cheddar - made two nice big yummy loaves. 

I was inspired yesterday to make my two loaf sourdough recipe into Beet Sourdough.

I use my same "Classic Sourdough" recipe but added about 150 grams of cooked and mashed beets.

I put the dough in bannetons and proved in the refrigerator over night. They came straight from the frig into the oven this morning. I love this beautiful dark pink bread - it's delicious! If you try making it, let me know how it goes.

Patty’s Wild Bread - Classic Sourdough
This is my “tried and true” recipe - makes 2 loaves

Ingredients

490 g  – Water
244 g  – Starter at 100% - AP starter
17 g  – Sea Salt   
17 g – honey (optional)
60 g – Whole Wheat flour
411 g – All Purpose flour
310 g – Bread flour    (700 g Bread flour and 71 g of Whole Wheat or Rye if desired)

Mix