Here’s the recipe!

• 350g organic beet juice
• 25g beer powder (optional)
• 475g bread flour
• 100g starter
• 10g pink salt

Here’s where the recipe changed in terms of traditional sourdough…

450 for 40 minutes covered! So the top doesn’t turn brown. And 6 minutes uncovered.

Enjoy! We had some for breakfast with our smoothies this morning! The kids had some too 🙂

🤍🤍🤍