Butterfly Pea  recipe

Butterfly Pea

SEREMBAN, Malaysia

Age

3Years
Color

Country of origin Malaysia

Taste
& Flavour

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Mixture

Unknown
Liquid Flour Other
Butterfly Pea

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Since 2016

Healthy consumption

Characteristics

The speciality of the starter I'm using was butterfly pea flowers. I enzymes the flowers for about 4-5 days. I then took the liquid add into my starter during my feeding. I've extracted butterfly pea flowers liquid instead normal water For my mixing flour. I've prepared a separated basic white dough to laid on my butterfly pea dough and folded as Batard and bring to baked. Love the end result.

Taste & flavour

Butterfly Pea  top shot
Butterfly Pea  jar shot
Butterfly Pea  front shot
Butterfly Pea  rising shot

Recipe

Starting ingredients

Feeding ingredients

  • 100% 100
1
100% 100

Working method

1
400g Japanese flour 80g Starter 20% 290g water 75%hydration 8.8g Salt 2%

Result

Butterfly Pea Flowers Sourdough Bread

I'm using 100% Japanese flour, protein content 12% ash 0.4 and the texture absolutely soft and spongey.
Butterfly Pea  Butterfly Pea Flowers Sourdough Bread first overview
Butterfly Pea  Butterfly Pea Flowers Sourdough Bread second overview
Butterfly Pea  Butterfly Pea Flowers Sourdough Bread first slice
Butterfly Pea  Butterfly Pea Flowers Sourdough Bread second slice

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