Carrot Raisins Sourdough Bread While the carrot flavour wasn't overpowering, the bread had a delightful sourness that pairs wonderfully with butter. Next time, l'll try with grated carrot to see if this improves the flavour. I recently experimented with my sourdough by adding organic carrots. It was my first time incorporating them, so I wasn't sure how much water the flour could absorb. To play it safe, 1 used 73% hydration. Here's what I did: I boiled the carrots and mashed them and added 40% of the mashed carrots to the dough. Additionally, I included 10% raisins for a touch of fruity sweetness and left my dough in the refrigerator overnight. Unfortunately, the warm weather caused the dough to overproof -it ballooned up significantly. Despite the over-proofing, the loaf turned out well. While the carrot flavour wasn't overpowering, the bread had a delightful sourness that pairs wonderfully with butter. Next time, l'l try with grated carrot to see if this improves the flavour.
Recipe:
White strong flour: 240g
Whole wheat flour: 60g
Salt: 6g
Water: 220ml
Mashed carrots: 120g
Raisins: 30g