Baking School by Shirley Villafranca

Sweet Potato Sourdough. Mixing by hand is therapeutic. So much fun when you bake your own bread, at your own pace.

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Wherever you are, let's bake together. Because, anyone can bake.

Add flavor and pizzazz into your ordinary regular and sourdough breads.

Tomato powder will make the dough a bit wet so use less water. To my surprise, it acted as a softener (2%) maybe it's the sugar in the tomatoes, or the natural acid or carbs etc..

It also added a delicious tangy flavor different from sourdough, something that I expected to happen since I've been using this powder in soups for quite sometime now.

It doesn't give the bread a red color just a pretty pink hue. Make sure to cook the leeks and cool it before adding during the lamination stage. I think shallots and scallions will be great too.

This is 24 hours cold proof. I like to push the proofing beyond the 12 to 18 hour mark for more flavor. Never mind if I don't get a more open crumb because my fillings fall off the toast, 😂😂😂.

Tomato powder, leeks and cheese flavored mini sampler sourdough. This is only 150 grams. If I'm testing a new flavor I only do small sampler batches such as this one. Just I case something goes wrong.

Looks like 2% tomato powder isn't enough to color this red. Let's see how it tastes after the bake.

Curry Sourdough with Malunggay and Cherries. I washed and dried the cherries to remove the sugar.

Turmeric and Bulgur Sourdough to eat with a quick omelette with pickled seaweed and tomatoes.

I extended the proofing on this one because I wanted it really sour.

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