[information]
title = "Blackberry, poppy seed and pea flower water sourdough"
description = "From Vanessa Kimbell's 'The Sourdough School' (p. 130)"

keywords = ["sourdough", "vegan", "kimbell"]

notes = """
This one is interesting because of the pH indicator properties of the tea. With a shorter fermentation and less acidity, the loaf turns a colbolt blue, but under a more intence ferementation, it goes a rich violet. To make the tea, brew 2-3 heaped tablespoons of butterfly pea flowers per 800g of water. Leave to cool, strain and then bring up to required temperature.
Blackberries (or blackcurrants), poppy seeds and aniseeds (optional) are all inclusions.
"""

[ingredients]
leaven-flour = 10.3
leaven-water = 9.2
leaven-starter = 2.6
flour = 85
tea = 80
blackberries = 20
wholegrain-flour = 10
poppy-seeds = 10
rye-flour = 5
salt = 2
toasted-aniseeds = 2