Because my wife and I just cannot seem to get enough of this fantastic flavor! Shoutout, as usual, to everyones friend Benito for the initial inspiration. This is my 4th time baking this knockout sourdough, and I've tried different formulations each go round. I substituted dark rye for the whole wheat, and used Giusto's La Parisienne for the bread flour along with 50 g KA all purpose for good measure. Also added 15 grams of Giusto's All-Natural Barley Malt, which has been giving me outstanding results. As for the purple sweet potato, I added 150 g at the beginning of bulk ferment instead of Benny's lamination technique. As you can see, it's really well incorporated!
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That’s a really nice color you’ve achieved. My attempts at purple tater breads came out grayish purple and not pretty. Nicely done, and the black sesame complements the purple color.
Sturgis, awesome purple colour, I love it. I’ve probably never used as much purple sweet potato as you have, yet you got a great crumb. Glad you like the combination of flavours I agree that they are made for each other.
Benny
Fortunately, I've got no fear of improvisation. My musician DNA is pervasive and it seems to be serving my baking experimentation quite well. There are numerous varilants of this recipe and the 150 g of sweet potato is certainly not an anomaly. The crumb is luxuriously soft and moist, and the crust is just the right combo of crispy yet pliable. The bread is downright delicious!! 👍
Slideslinger - Awesome looking loaf. I'm going to have to give this one a go!
Tony
Thanks so much Tony!! Definitely give it a try - you won't be sorry. Whatever you do, don't be stingy with the purple potatoes (OR the black sesame seeds)!!