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?
Thanks.
Gwen, have you seen this?
https://youtu.be/qhElIAqf5I4
Kristen tells me the pea flowers also make the crumb lacey.
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.
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