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Pink Sourdough

  • by Suncore Foods

Starting the weekend off right with a slice of happiness! This gorgeous Pink Sourdough is not just a treat for the taste buds, but also a feast for the eyes! Fluffy and oh-so-delicious, it’s perfect no matter if you’re enjoying it for breakfast, lunch, or indulging in a delightful dessert. With Suncore Foods® Ruby Red Radish Powder in your baking arsenal, creating this stunning loaf at home is as easy as pie (or should we say bread?). Remember, every slice carries a sprinkle of love and joy. Let’s bake up some sweet memories together! Happy baking!

Ingredients

Sourdough which is ready for coil folds
4-5 tbsp Suncore Foods® Ruby Red Radish Powder use ½ tsp for making the dough a baby pink)
Ball sifter, or dinner spoon
Gloves (not necessary but good if you are worried about staining your nails, put them on before each fold)

 

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Directions

1. Make your sourdough bread and follow your recipe add ½ tsp of radish powder to the water, mix well and follow your bread recipe until the point of coil folds

2. Before the first coil is folded, sprinkle or sift ½-1 tbsp of radish powder onto the dough, be sure to cover the top of the dough. Then gently pre-form your coil fold.

3. After waiting the amount of time your recipe calls for  between coil folds it’s time to add more color. Before  the second coil is folded, sprinkle or sift ½- 1tbsp of radish powder onto the dough, be sure to cover the top of the dough. Then gently pre-form your coil fold.

4. After waiting the amount of time your recipe calls for  between coil folds it’s time to add even more color!  Before  the second coil folds, sprinkle or sift ½-1tbsp of radish powder onto the dough, be sure to cover the top of the dough. Then gently pre-form your coil fold.

5. At this point your dough is ready to ferment on the counter. Pay close attention to it as some color powders can speed up the fermentation process.

6. Once your dough is ready to shape, pre-shape for a bench rest, pre shaping (pulling the dough along the counter to create a round lump of dough) can really help create a marbled effect but doesn’t have to be done.

7. Next, shape your dough like usual and then place it in a proofing basket and put it in the fridge overnight, and bake as usual the next day!