Today's bake: Sweet Potato Levain
Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens
Notes: Scaled to 2 loaves @ 1kg ea. from 2 loaves at .646kg.
Substitutions: None
Discussion: This is the 12th bread I have baked from author Sara Owens and this bread is quite luscious. It's a simple sourdough with sweet potato add-in. It consists mostly of bread flour with a small amount of freshly ground white whole wheat and rye. The crumb has a nice soft, rich texture which is a touch sour and at the same time sweet from the molasses and sweet potato. The crust is nicely blistered and crisp with a molasses tang to it.
Make again? - Yes, definitely.
Changes/Recommendations: None
*** The Images can be enlarged to full size by placing your cursor on the image and right clicking, and then, open image in a new tab.
Ratings:
Tony
- CalBeachBaker's Blog
- Log in or register to post comments
My, those are handsome loaves! I've been learning how sugar somehow works so well with rye, and so I'm not surprised that molasses does too. Unsulphured, I imagine!
TomP
holy luscious loaves, batman!
every Sarah Owens recipe I've tried has been imaginative & tasty ... and, super-importantly, easily adaptable for a loose & impatient home baker like me.
Thanks for the inspiration!
Rob