*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
chef-nom-nom
Beautiful! Care to share the recipe you used? Thanks! 🙂
Baldnurse16
Sorry, completely forgot the process. This is what I went by;
* 390 grams bread flour * 250 grams ube or purple sweet potato, cooked and peeled and mashed/pureed. You’ll have better luck with puree or as best you can to get the clumps gone. Let it cool to room temp or fridge prior to use. * 285 grams water * 75 grams sourdough starter * 9 grams salt I then folded it every 30min for 2hrs at room temp. Then I let it sit at room temp covered for about 5ish hrs to let it rise. Then fridge overnight for 12~ hours. And baked it covered for 20min at 500F then uncovered for 20min at 450F. I probably could’ve went 25-30min covered instead of 20min as the dough was slightly gummy. But toaster oven fixed that once cut! Super cool color and great taste!
4 Comments
**Hello Baldnurse16,**
**For starter help, [click here](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO).**
**Please accompany all sourdough photos with the recipe *and* process you followed (photo, text or weblink).** **This fulfils rule 5 – explained [here](https://www.reddit.com/r/Sourdough/about/rules/) or [here](https://i.imgur.com/dqycDd8.jpeg)**
**Already provided details? Thanks, we appreciate you :-)**
**No photo? Please do not make low effort posts, explain and give context.**
**Posts can be removed without notice!**
***
**Thank you, Mod team** 🙂
#**Please visit our [wiki](https://www.reddit.com/r/Sourdough/wiki/index)**
**It’s a fantastic resource**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)** – **A MUST READ**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Beautiful! Care to share the recipe you used? Thanks! 🙂
Sorry, completely forgot the process. This is what I went by;
* 390 grams bread flour
* 250 grams ube or purple sweet potato, cooked and peeled and mashed/pureed. You’ll have better luck with puree or as best you can to get the clumps gone. Let it cool to room temp or fridge prior to use.
* 285 grams water
* 75 grams sourdough starter
* 9 grams salt
I then folded it every 30min for 2hrs at room temp. Then I let it sit at room temp covered for about 5ish hrs to let it rise. Then fridge overnight for 12~ hours. And baked it covered for 20min at 500F then uncovered for 20min at 450F. I probably could’ve went 25-30min covered instead of 20min as the dough was slightly gummy. But toaster oven fixed that once cut! Super cool color and great taste!
Looks fantastic! Great depth of color, too.