Beetroot Sourdough from Slow Dough, Real Bread by Chris J L Young
Laura says that this loaf has “earthy flavours that are perfect with goats’ cheese and mackerel”. The beetroot/beet lends the white crumb an unusual burgundy colour; a simple variation would be...
Ingredients
- 8g/1½ tsp fine/table salt
- 330g/11½oz/scant 2¼ cups peeled raw grated beetroot/beets
- 250g/9oz/1 cup plus 1 tbsp water
- 100g/3½oz/scant ½ cup white sourdough starter
- 430g/15¼oz/3 cups white bread flour
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