Beet juice

(tonz57) #1

I found a great recipe using puréed beets. The loaf turns out great but not that red I’m wondering if anyone has any thoughts about using beet juice in place of the water

0 Likes

(Melissa) #2

It’s fascinating how a fuschia dough can turn yellowish. Betalains (what gives the color) are sensitive to light, oxidation and heat.

I’ve made beet bread once and enjoyed it :slight_smile:

0 Likes

(jyn510) #3

There was an NHK program on Japanese sourdough and bread bakers.
A specialty of one of them told how to keep the vivid red (freen, orange, purple, …) color. Wrap the red dough in a white one. The white one will be the only one in contact with the direct oven surrounding and I assume heat. It was beautiful. I did it once with a jelly roll layering and it worked.

0 Likes

(Melissa) #4

Cool - good to know

0 Likes