Sweet Potato Levain

Profile picture for user CalBeachBaker
Sweet Potato Levain

Today's bake: Sweet Potato Levain

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Notes: Scaled to 2 loaves @ 1kg ea. from 2 loaves at .646kg.
Substitutions: None

Discussion: This is the 12th bread I have baked from author Sara Owens and this bread is quite luscious. It's a simple sourdough with sweet potato add-in. It consists mostly of bread flour with a small amount of freshly ground white whole wheat and rye. The crumb has a nice soft, rich texture which is a touch sour and at the same time sweet from the molasses and sweet potato. The crust is nicely blistered and crisp with a molasses tang to it. 

Make again? - Yes, definitely.

Changes/Recommendations:  None

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Ratings:

 

 

 

Tony

 

My, those are handsome loaves! I've been learning how sugar somehow works so well with rye, and so I'm not surprised that molasses does too.  Unsulphured, I imagine!

TomP

Profile picture for user squattercity

holy luscious loaves, batman!

every Sarah Owens recipe I've tried has been imaginative & tasty ... and, super-importantly,  easily adaptable for a loose & impatient home baker like me.

Thanks for the inspiration!

Rob

 

Rob,

Thanks and you're welcome, more to come from Sara's book.

Tony

I'm going to try this with Catherine's direct to the Pullman method. 

Profile picture for user Isand66

Nice combo of flavors.   I love adding sweet potatoes to bread and the molasses is a nice addition as well.  You should try using white or purple sweet potatoes and see how the less sweeter ones change the flavor profile.

Best,

Ian