I love working with sourdough, because it gives me beauty at every step: mixing, laminating, shaping, scoring, baking.. This time I wanted to eat the dough without baking, so bright and candy colours it had!💚💙💛
As you can see the colours absolutely changed after baking, spirulina got its natural darker colour, and as the proportion of that dough was small, it almost mixed with yellow colour.
But I like the result, I didn't want the bread to have some sharp flavour of spirulina. I used a standard country bread formula that I use: 20% starter, 80% bread flour, 20% whole wheat flour, 2% salt, 76% hydration this time. This loaf has 400g of flour, 1/3 of the dough I took for a spirulina part and added 10g of spirulina powder, 2/3 of the dough I mixed with 15 g of turmeric powder.
Timing is usual as for all my recipes that you can find here. The taste of this bread is really good, the colour👌 I'm more than satisfied with this bake))
Have you already tried spirulina in the dough, how did you like it?