Purple Sweet Potato Black Sesame Sourdough Rides Again!!
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!