The liquids used in sponges...
can be just about anything right? I've only ever used water, milk, and eggs, and wonder if anything disastrous will happen if I use the vegetable puree below.
I've in mind to make a 'sweet' red pepper bread, using the puree in a flying sponge (about 6hrs). (I'm not sure I would risk making a 18hr sponge first time.) How do vegetable liquids ferment? They're not as sweet as juice, so I'm undecided.
I've decided to do it like this over roasting/charring the peppers first and adding them at the dough stage since I want the flavour to permeate the loaf, but I will probably dice off some more peppers and sautee them to add later in the final dough.
Any tips would be great! :)