The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

colors in sourdough bread

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evonlim's picture
evonlim

colors in sourdough bread

my colorful sourdough breads...  using charcoal powder, goji berry, blueberry, japanese pumpkin.

Comments

Barbara Krauss's picture
Barbara Krauss

Wow, I had no idea that was edible.  What kind of flavor does it impart?  Beautiful colors!  

evonlim's picture
evonlim

hi Barbara, only used 1 % of charcoal powder af total amount of bread flour. there is no signicant taste of charcoal. mostly for health benefits..

http://en.wikipedia.org/wiki/Bamboo_charcoal

 

dabrownman's picture
dabrownman

as a specialty food distributor, we carried 3 kinds of goat cheese covered in volcanic ash - all from Italy  The 3 volcanoes were Etna, Vesuvius and Stromboli.  Europeans use these ash covered treats to be more.....regular!  It was outrageously expensive but we kept the cost as low as we could by shipping it from Italy every day with Buffalo Mozzarella on a 747 into O'Hare.  I guess it works well enough because once a transplanted European saw it in  the store - all of it was gone!

AlanTheBreadGuy's picture
AlanTheBreadGuy

Love what walnuts do to my Walnut Sourdough breads.

evonlim's picture
evonlim

yes, walnuts give a purple speck to the bread. i did a purple carrot it give a vibrant purple speck as well http://www.thefreshloaf.com/node/32113/tasmanian-purple-carrot-sourdough-bread

 

varda's picture
varda

Especially the black one.   Have you ever seen this post?    http://www.thefreshloaf.com/node/23179/squid-ink-baguette

evonlim's picture
evonlim

that is way too cool! squid ink! 

i used 1% of charcoal powder against the total amount of bread flour used. if used a higher % it will be as dark. 

the second bread i did was with pumpkin puree it lightens the black to grey.. 

charcoal powder has no significant taste. the bread will taste as it should be with the main bread flour used.

evomlim

isand66's picture
isand66

Very pretty and inventive.  I've been planning a smoked flour bread but have to wait until the weather is nicer to smoke the flour.  Would love to hear how that charcoal powder tastes.  That blueberry looks like a work of art.

evonlim's picture
evonlim

smoked flour bread.. hmm interesting. what flavor of smoke you would do? or maybe you can bake the bread in a smoke oven! 

charcoal powder don't have any signicant taste, so it will not impart any flavor to the bread. only for health benefits. check this site 

http://extravirginchef.blogspot.com/2012/02/word-of-week-bamboo-charcoal.html

http://en.wikipedia.org/wiki/Bamboo_charcoal

 

isand66's picture
isand66

I have not tried smoking the flour yet, but I did read about it.  There is a company in England who sells it but I can't get it shipped to the USA.  I would probably use apple wood or cherry and nothing too strong like Mesquite.

Thanks for the link to the charcoal info.

Look forward to reading about more of your colorful breads.

Ian