Sweet Potato Levain | The Fresh Loaf

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

CalBeachBaker's Blog
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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

Thanks Tom, yep unsulphured molasses.

Tony

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.

Gary,

Great! I hope you post your results so we can compare.

Tony

I made a variation on your loaf using Caroline's method. https://www.thefreshloaf.com/node/75357/sweet-potato-whole-grain-sd.

Thanks for the inspiration.

Gary

Sounds like a good blend of sour and sweet when it comes to the flavours. Excellent bake Tony, many thanks for sharing.

-Jon

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