It's also one way to add naturally coloured powders to bread dough, and I love this method.
As most of coloured powders are made from dried veggie juice, they are full of sugars. These sugars are a quick and easy food for our yeast, so when we add such powders to our sourdough starter, yeast start growing faster and as a result the starter reaches its peak faster➡️ we get a not sour starter for our bread.
Plus all wonderful extra aromas and tastes from naturally coloured powders👌
Here I used a starter made from liquid apple yeast, it was growing a whole night and in the morning I mixed it with flour, black carrot powder and tangzhong to get such a beautiful preferment. It was ready in 2 h at 30°C (86° F).
That's my favourite type of crumb, and my family loves it more, despite all our love to big and beautiful holes in bread😀
It's tender, soft, the crust is thin and crispy. It appears to be like that, because liquid yeast are always more rich in yeast and has less lactic acid bacteria. This bread is a great compromise between yeast bread and sourdough.👌
Here I used @bobsredmill bread flour and organic @kingarthurbaking bread flour, hydration is 78%, a little bit of sugar and butter, and for sure a beautiful preferment with a black carrot powder 💜
The dough seemed to be not intense enough in colour, so I added a little bit of powder to the dough too. And here it is🙌 Black carrot powder is one of my most favorite ones, highly recommended to be added to your bread dough too😉👌
The link to black carrot powder you can find here in TOOLS.
Enjoy!