March 15, 2020 - 10:33am
Beet Sourdough
I was inspired yesterday to make my two loaf sourdough recipe into Beet Sourdough.
I use my same "Classic Sourdough" recipe but added about 150 grams of cooked and mashed beets.
I put the dough in bannetons and proved in the refrigerator over night. They came straight from the frig into the oven this morning. I love this beautiful dark pink bread - it's delicious! If you try making it, let me know how it goes.
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It retained some of the color! Beets require a lot of acidity to retain the red color. Otherwise it turns brown as it bakes. I found this out when I tried using beets in a Red Velvet muffin that was colored with beets rather than artificial red color. Nice loaf!
In the past I have puréed the beets and it makes a prettier red crumb - but I was just lazy this time and just mashed it a little so there were still some chunks. Tastes the same - moist and earthy.
Gorgeous bread. How did you serve it, please?
You’ve given me an idea for adding some pickled beet purée to a gluten-free dark RyNOe dough I’ve been playing with.
I just had friends over and I toasted large slices of it and they ate theirs with butter. I like mine plain - there’s a lot of yummy flavor there. Would make great sandwiches!
Lovely! I've been meaning to try something similar.
I hope you do! And let me know how it turns out - as I would like to know your recipe.
That is lovely, can you taste the beets? I've wanted to make a beet sourdough but like many things haven't gotten around to it yet.
Benny
I just had friends over and served them large slices of my Beet Sourdough, then quizzed them on flavor. They agreed we couldn’t actually taste “beets” but there is a moist crumb and slight earthiness to it. Really delicious and pretty. If you purée the beets it’s an even prettier consistent color and if you don’t tell anyone it’s got beets in it they won’t know.