Sunday, 27 November 2016

Beetroot Rolls

The mystery of the bowl of beetroot is solved.

I put it into my Wholemeal Rolls, 500g of chopped beetroot in 1000g of flour, 675g water and 20g each of yeast and salt.

That gave me 18 rolls of about 120g each

And I used the spare Sourdough Starter in a white loaf. 400g starter, 500g flour 350g water and 10g each of yeast and salt. This is a conventional bread, the starter has no function other than to add flavour.

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