I'm so glad about this loaf🥰 I wish all of them were like this one)) Tender crumb, not too moisture, crispy thin crust, the loaf is so light weighted, full of air🙌🏻
Here I used blueberry yeast water for the levain, purple sweet potato powder and milk tangzhong. I'm in love with yeast water bread, it has a different from sourdough bread taste, but the texture is always better.
As you see this time the powder was added at the step of preparing the levain. As many superfood powders are made from vegetable or fruit juices, these powders are full of sugars and it's a great food for our levain, as well as milk tangzhong. So all such addings to the levain boost yeast and add flavours and aromas as well.
This dough during mixing also had its portion of potato powder, it was soo silky, I don't always get such an effect, even after a proper dough mixing. But I've noticed the purple sweet potato powder usually gives such smooth texture to the dough.
Next time I will try to repeat all steps with a regular sourdough starter and compare the results😉
