Butterfly Pea Flower Sourdough
Ingredients
- pea flower tea
- 250g boiling water
- 250g *autolysed* flour
- 195g blue water with 12% (33g) AP einkorn flour and 217g bread flour
- 20% (50g) levain (100% hydration
- 1:1:1
- 2% (5
- 5g) sea salt
- 18% (50g) lightly ground up fresh
- sprouted rye berries
Preparation
All hand mixed. Prepared butterfly pea flower tea by adding 20g dried flowers to 250g boiling water, steeping 20 min, straining, and cooling to room temp by adding several ice cubes
Started with 250g *autolysed* flour: a mix of 195g blue water with 12% (33g) AP einkorn flour and 217g bread flour. Let rest 3 hours to autolyse
Added 20% (50g) levain (100% hydration, 1:1:1, 5 hours 80°F), bringing the total flour up to 275g & the final hydration up to 80%. 30 min later, added 2% (5.5g) sea salt, and immediately after, 18% (50g) lightly ground up fresh, sprouted rye berries
Hour total bulk ferment at ~74°F with 1 light fold, 1 lamination, & 3 stretch and folds separated by 60 minutes
Tipped out and straight to final shape, then transferred to banneton. Proofed at room temp 30 min, then placed overnight 12 hours in wine fridge (temp range 39.6-45.7°F). Tag a friend in the comments who’d love this Sourdough