p.p.s. y'all this recipe isn't low carb! but I would like to incentivize (if no health constraints, needless to say) to try one of the hacks by the glucose goddess: an apple cider vinegar drink thirty minutes prior to a meal (I just dilute a shot of acv in water)... and it generally really does keep my blood sugar from spiking even if you consume some carbs (in moderation, needless to say).
Her work really does take "ketosis as a metabolic state" to a whole new level... and I'm here for it!
May 24, 2023·edited May 24, 2023Liked by Paola van der Hulst
You must be a witch because you just worked some wicked magic with that bread!!!!!!!! Those are the most interesting and really really gorgeous rounds I've seen. And you're sexy AF in the tiktoc videos! I mean what's better than a beautiful person baking BREAD????
Hehe, I got so excited about the beautiful loaf the purple sweet potatoe powder made and ordered some, but before it got here I used 50g blueberry extract powder in place of the sweet potatoe powder, the dough is in the frig for a few days. My sweet potatoe dough is now in the frig too. I used the same weights of everything but I noted a difference in the wettness of the two with the blueberry powder beinging wetter. The purple sweet potato powder one was easier to handle. I probably should have used less of the blueberry powder.. I will let you know how it bakes up, fingers crossed...
I’m having a hard time with my sourdough dough. It is so loose every time, no matter what recipe I try I can’t get it stiff enough to shape, I have made your recipe twice, both times never had any structure, despite good gluten development during the folding process. Tried a lower hydration loaf last night, left it to ferment overnight and it’s soup this morning. Can’t figure out what I’m doing wrong.
Mmmm this one is interesting Christy... is it rising fine during the fermentation process? What brand of flour are you using? Does it double or triple in size?
If your stretch 'n folds are showing normal gluten development and then after the bulk ferment you cannot shape it, that is usually a case of over-proofing (the starter works itself through the gluten and its effectively impossible to shape)(it happened to me just this week while making a loaf with beer). I think that given that you've tried to decrease the hydration already this might just be "the issue"
Usually use King Arthur bread flour, I am fairly positive I overproofed this last one, will be trying again VERY soon; have a batch of sourdough croissants rising now, so I know the starter is thriving (thank you!!!). Once I get the lower hydration loaves down I’ll move back to your higher hydration loaves. We made your pancakes on Monday, they were sooo good!
This all sounds like terrific news (croissants?! that's a whole other level!).
p.s. regarding the overproofing, just remember that sourdough proofing works a bit like a covid curve in that it exponentially increases with temperature (so if its just a little bit warmer your dough might be done *a lot* sooner)
Lol, I’ve never thought of over-proofing like that!! Today we attempted a loaf again, except I refrigerated it while we were out of the house and it’s fermenting now in a slightly warm oven, so far, so good!! Croissants turned out wonderful!! Some changes to make next time but lamination was overall successful!
I wish I could share a picture of my bread. I think it came out great and I love it. Using your blueberry roll recipe to make my husband cinnamon rolls with raisins and walnuts. Definitely not keto. He controls his sugar with meds and doesn’t really care what he eats 😊
Would you be able to link to the one you got Patricia (or just tell me the brand)? I'd linked to *exactly* the one I'd gotten from Amazon but now I'm seeing that the referral is redirecting to a second product (which I haven't tried)(I'm also not home right now so I can't remember the brand but it came in a light green packaging, so I'll let you know the exact brand I tried tomorrow).
In love with your bakes! Do you bulk proof on the counter? Just dipping my toes into sourdough and my breads are over proofed more often than not. Thanks 🙏🏼
That purple bread is so awesome! Was that dark cocoa you sprinkled on the loaf in the 2nd video? I am tinkering with sourdough, I need to get the timing right, probably just do it on the weekend when I can be home with the baby to take care of it properly, lol.
p.p.s. y'all this recipe isn't low carb! but I would like to incentivize (if no health constraints, needless to say) to try one of the hacks by the glucose goddess: an apple cider vinegar drink thirty minutes prior to a meal (I just dilute a shot of acv in water)... and it generally really does keep my blood sugar from spiking even if you consume some carbs (in moderation, needless to say).
Her work really does take "ketosis as a metabolic state" to a whole new level... and I'm here for it!
You must be a witch because you just worked some wicked magic with that bread!!!!!!!! Those are the most interesting and really really gorgeous rounds I've seen. And you're sexy AF in the tiktoc videos! I mean what's better than a beautiful person baking BREAD????
aww shucks Jenny!! and agreed, the color really does make for some of the most gorgeous loafs I've seen (and lmao 😊)
WELL DONE! Keep killing it 😘
thank you Ress!!
I hope you can make this into Keto? :-)
next week: can we use our sourdough starter to leaven a low carb bread? 🕵️♀️
actual witchcraft what is this?!! 😍
it's quite literally a magical ingredient! fr hard to believe it's even more vibrant after baking
this is what I was thinking! I try and use natural dyes to make food more appealing to my kids and they all generally bake dull. What a treat!
Hi Paola! Could I sub sweet potato powder for lilac taro/yam powder? I cant add a photo here but I have a brand by Suncore on hand. ❤️
Hehe, I got so excited about the beautiful loaf the purple sweet potatoe powder made and ordered some, but before it got here I used 50g blueberry extract powder in place of the sweet potatoe powder, the dough is in the frig for a few days. My sweet potatoe dough is now in the frig too. I used the same weights of everything but I noted a difference in the wettness of the two with the blueberry powder beinging wetter. The purple sweet potato powder one was easier to handle. I probably should have used less of the blueberry powder.. I will let you know how it bakes up, fingers crossed...
Hey Paola made my first sourdough last night💕
Tough it was because my dough was sooooooo sticky that scoring was difficult too
Even though it was pure happiness once I opened my Dutch oven, wish it had more holes in it
Any suggestion to novata 🙈?
I’m having a hard time with my sourdough dough. It is so loose every time, no matter what recipe I try I can’t get it stiff enough to shape, I have made your recipe twice, both times never had any structure, despite good gluten development during the folding process. Tried a lower hydration loaf last night, left it to ferment overnight and it’s soup this morning. Can’t figure out what I’m doing wrong.
Mmmm this one is interesting Christy... is it rising fine during the fermentation process? What brand of flour are you using? Does it double or triple in size?
If your stretch 'n folds are showing normal gluten development and then after the bulk ferment you cannot shape it, that is usually a case of over-proofing (the starter works itself through the gluten and its effectively impossible to shape)(it happened to me just this week while making a loaf with beer). I think that given that you've tried to decrease the hydration already this might just be "the issue"
Usually use King Arthur bread flour, I am fairly positive I overproofed this last one, will be trying again VERY soon; have a batch of sourdough croissants rising now, so I know the starter is thriving (thank you!!!). Once I get the lower hydration loaves down I’ll move back to your higher hydration loaves. We made your pancakes on Monday, they were sooo good!
This all sounds like terrific news (croissants?! that's a whole other level!).
p.s. regarding the overproofing, just remember that sourdough proofing works a bit like a covid curve in that it exponentially increases with temperature (so if its just a little bit warmer your dough might be done *a lot* sooner)
Lol, I’ve never thought of over-proofing like that!! Today we attempted a loaf again, except I refrigerated it while we were out of the house and it’s fermenting now in a slightly warm oven, so far, so good!! Croissants turned out wonderful!! Some changes to make next time but lamination was overall successful!
I wish I could share a picture of my bread. I think it came out great and I love it. Using your blueberry roll recipe to make my husband cinnamon rolls with raisins and walnuts. Definitely not keto. He controls his sugar with meds and doesn’t really care what he eats 😊
May I ask where you get your purple potato powder? What I found isn’t as vibrant and beautiful as yours
Would you be able to link to the one you got Patricia (or just tell me the brand)? I'd linked to *exactly* the one I'd gotten from Amazon but now I'm seeing that the referral is redirecting to a second product (which I haven't tried)(I'm also not home right now so I can't remember the brand but it came in a light green packaging, so I'll let you know the exact brand I tried tomorrow).
Beviva Purple Sweet Potato Powder... https://www.amazon.com/dp/B09W4TJSPC?ref=ppx_pop_mob_ap_share
This is the one I purchased.
In love with your bakes! Do you bulk proof on the counter? Just dipping my toes into sourdough and my breads are over proofed more often than not. Thanks 🙏🏼
Just watched your short video “again”. I love the smile on your face just after you cut the bread! 😊💗
Can you substitute the powder for actual purple potatoes? How would that change the measurements?
That purple bread is so awesome! Was that dark cocoa you sprinkled on the loaf in the 2nd video? I am tinkering with sourdough, I need to get the timing right, probably just do it on the weekend when I can be home with the baby to take care of it properly, lol.
That bread looks fabulous. How do you make sourdough starter?