The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Butterfly pea sourdough

Gwen's picture

Butterfly pea sourdough

I've been baking for a while and I want to try a butterfly pea sourdough. What is the best practice in order to get the dramatic color? With my sourdoughs I use Tartine's recipes. Should I lower the whole wheat flour? Should I add the blue water early on like normal or substitute it at a different time?


DanAyo's picture

Gwen, have you seen this?

Kristen tells me the pea flowers also make the crumb lacey.

Mini Oven's picture
Mini Oven

Use a stick blender or blender and give the water with blossoms a good whizzzz.   Flowers just add more fiber.  The dried flowers can also be powdered ahead of adding them as they crumble easily.  


SusanMcKennaGrant's picture

I use a butterfly pea powder instead of the tea.  You do have to be careful not to add too much as it affects the gluten