Colorful Flower Sourdough

Colorful Flower Sourdough

It's our very first "Mess Hall" and what better way to kick it off than with our favorite sourdough aficionado, Camp Counselor Brittany.

Sourdough is a great intro to bread making, and these colorful additions make it bright + cheery for summer!


  • 100 g Sourdough starter (active and bubbly)
  • 360 g filtered warm water
  • 500 g bread flour ( + 1 TBSP for dusting)
  • 10 g salt
  • 1 TBSP purple sweet potato powder (can decrease if you’re wanting more pink and increase for more purple)
  • Edible flower wafer paper (as little or many as you’d like)


  1. Mix 100 g starter, 360 grams of filtered warm water, 500 g bread flour, 10 g salt, and 1 TBSP purple sweet potato powder into a shaggy dough.
  2. Cover with a towel and let rise for 8-10 hours at room temperature. 
  3. On a lightly floured surface, gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle.
  4. Cold proof your sourdough by covering the dough and placing in the refrigerator for at least one hour and up to 48 hours.
  5. Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot.
  6. Place dough on a lightly floured piece of parchment paper.
  7. Spray top of dough with a generous amount of water to prepare for the edible wafer paper adhesion.
  8. Very carefully, place edible paper in whatever design you’d prefer. (Avoid touch the edible wafer paper once placed as it can tear and ruin the design. You can use clean tweezers to apply wafer paper)
  9. At this point you can flour the top of your dough making sure to be gentle when rubbing over the edible wafer paper as you don’t want to disturb the design.
  10. Score your bread with a small knife or razor blade.
  11. Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 – 15 minutes more. Cool on a wire rack for 1 hour before slicing.


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