Marbled Turmeric and Black Pepper Sourdough Bread

I love experimenting with sourdough, and this turmeric and black pepper sourdough quickly became a favorite.

The bold yellow color from turmeric combined with a little heat of black pepper makes this loaf stand out both visually and in flavor.

INGREDIENTS

Turmeric Bowl: – all-purpose flour – water – salt – active sourdough starter – turmeric

1.

Mix the Dough (Separately): In one bowl, mix flour, water, salt, starter, and turmeric.

In another bowl, mix flour, water, salt, starter, and black pepper. Cover both bowls and let rest for 30 minutes.

2.

3.

First and Second Stretch & Folds (Separate Doughs): Perform two sets of stretch and folds, one every 30 minutes, keeping the turmeric and black pepper doughs separate.

4.

Combine the Doughs (During Third Stretch & Fold): On the third stretch and fold, gently combine both doughs in one bowl by placing one on top of the other.

5.

Bulk Fermentation: Cover and let the dough ferment at room temperature for 4–6 hours, or until it has increased in size and looks puffy.

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