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
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
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.
Cool - good to know