Sweet and Earthy Beetroot Sourdough
A simple white sourdough. Add 170 g coarsely grated beetroot. Three folds and risen in the fridge overnight, as always. The aroma and taste of the beetroot is subtle, but definitely there. And look at the colour of the dough, just gorgeous!
370 g bread flour, 8 g salt, I added 3 tablespoons rye flour because I thought the dough was a bit too wet.
220 g white sourdough starter (bubbling after a feed some hours before) mixed with 200 ml lukewarm water, 10 ml olive oil and 5 ml honey.