It’s time to explore a world of color with our Homemade Rainbow Sourdough! Each loaf is like a canvas, waiting for you to unleash your inner artist using the vibrant Suncore Foods® Powders—Autumnal Baked Sweet Potato Yam, Midori Jade Matcha, Purple Sweet Potato, and Ruby Red Radish. Not only do these loaves look stunning, but they also taste absolutely scrumptious! Imagine the smiles on your loved ones' faces when you present them with these delightful creations. You can mix and match those gorgeous colors any way you’d like—let your imagination run wild as you create a unique masterpiece that’s all your own. Don’t miss out on this rainbow baking adventure; it’s the perfect way to fill your home (and heart) with joy anytime, any day! Trust us—you’ll want bragging rights after making these colorful treats! Let’s create unforgettable memories in the kitchen together!
For the 5 colored doughs (prepare separately)
Each dough contains:
100g flour
20g active sourdough starter
2g salt
Water (adjusted by color):
65g water (red, yellow, blue)
75g water (green – matcha)
85g water (purple – sweet potato)
Suncore Foods® Powder additions:
Red: 1 tsp Suncore Foods® Ruby Red Radish Powder
Yellow: ½ tsp turmeric + ½ tsp Suncore Foods® Autumnal Baked Sweet Potato Yam Powder
Green: 3 tsp Suncore Foods® Midori Jade Matcha Powder
Blue: 1½ tsp Suncore Foods® Blue Butterfly Pea Powder
Purple: 2½ tsp Suncore Foods® Purple Sweet Potato Powder
Click Here for Step-by-Step Directions ▼
2. Initial Strengthening: Perform one stretch and fold on each dough. Cover and let rest for 30 minutes.
3. Lamination & Layering: Gently stretch each dough into a 5 x 8-inch rectangle. Layer the doughs in this order: red → yellow → green → blue → purple. Fold the sides inward, then roll the dough up into a log. Shape into a loose ball and place back into a bowl. Cover and let rest for 30 minutes.
4. Bulk Fermentation: Perform 3 additional sets of stretch and folds, spaced 30 minutes apart. After the final fold, allow the dough to continue fermenting until fully proofed. At 75°F (24°C), bulk fermentation took about 8 hours from initial mixing to bench shaping. (Adjust based on dough temperature: cooler dough = longer fermentation, warmer dough = shorter.)
5. Pre-Shape & Shape: Turn the dough out onto a work surface. Pre-shape into a round ball and let rest for bench rest (~20–30 minutes). Perform final shaping and place into a floured banneton. Let rest for 10 minutes, then gently stitch the seam for added tension.
6. Cold Proof: Cover and refrigerate overnight for 12 hours (or up to 18 hours).
7. Bake: Preheat the oven to 450°F (232°C) with a Dutch oven inside. Turn dough onto parchment paper and score as desired. Bake 30 minutes with lid on and 10 minutes with lid off. Remove and cool on a wire rack before slicing.
