November 15, 2016 - 1:12pm
Beetroot Sourdough, according to E. Hadjiandreou: How to make Bread, p. 109
Followed the recipe, except I used rye sourdough starter.
The beets came from our garden. The taste is superb, the crumb retains nice moisture.
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Levain de Campagne. I've often looked at the beetroot recipe and have never gotten round to doing it yet. Yours looks lovely and sounds like it's a recipe worth trying.
Bon Appetit.
P.s. in my book the Levain de Campagne had a typo and was 50g whole-wheat short. It read 100g whole-wheat and should have been 150g. Anything typos in the beetroot Sourdough I should be aware of?
No, as I mentioned I used rye sourdough starter. You can add the olive oil to the wet mixture. Other than that I followed the recipe.
I found before that this dough tends to be quite moist and slack and hard to shape. Therefore I extended the proofing time and kept the dough in a banneton in the fridge and baked straight out of the fridge.
Tom
Love the crumb studded with red bits!