Butterfly Sourdough Loaf

A showstopping sourdough loaf with a naturally vibrant purple crumb, made with butterfly pea flower powder. Same crusty, tangy goodness as our signature recipe — with a magical twist that makes every slice a work of art.

Ingredients

• 120 g sourdough starter (active, bubbly)
• 450 g bread flour
• 50 g whole wheat flour
• 300 g water (room temperature)
• 2 tbsp salt
• 2 tsp butterfly pea flower powder

Instructions

1. Prepare the butterfly pea water: Dissolve the 2 tsp of butterfly pea flower powder into your 300 g of room temperature water. Stir until fully combined — the water will turn a deep blue-violet color.
2. Mix the dough: Combine the starter, butterfly pea water, bread flour, and whole wheat flour in a large bowl. Stir until no dry flour remains. Cover and let rest for 30 minutes (autolyse). The dough will have a beautiful blue-purple hue.
3. Add salt: Sprinkle the salt over the dough and work it in using the pinch-and-fold method until fully incorporated.
4. Stretch and fold: Over the next 2 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart. Pull one side of the dough up and fold it over the center, rotating the bowl a quarter turn. Repeat 4 times per set.
5. Bulk ferment: After the last set of folds, cover the bowl and let the dough rise at room temperature for 3–4 hours, or until it has grown by about 50% and looks puffy with bubbles on the surface.
6. Shape: Turn the dough out onto a lightly floured surface. Gently shape it into a round (boule) by folding the edges toward the center, then flipping it seam-side down. Use your hands to create surface tension by dragging the dough toward you.
7. Cold proof: Place the shaped dough seam-side up in a floured banneton or bowl lined with a floured towel. Cover and refrigerate for 12–18 hours.
8. Bake: Preheat your oven to 500°F with a Dutch oven inside for at least 45 minutes. Turn the dough out onto parchment paper, score the top with a sharp blade, and carefully lower it into the Dutch oven. Bake covered for 20 minutes, then remove the lid and bake at 450°F for another 20–25 minutes until deep golden brown.
9. Cool: Let the loaf cool on a wire rack for at least 1 hour before slicing — this lets the crumb finish setting. Slice open to reveal the stunning purple crumb!

Baker’s Notes

Butterfly pea flower powder is a natural colorant derived from the Clitoria ternatea plant. It has a mild, earthy flavor that pairs beautifully with sourdough’s natural tang. The powder is rich in antioxidants and gives your bread a gorgeous purple color without any artificial dyes. You can find it at specialty stores or online.

For a fun experiment, try adding a squeeze of lemon juice to a slice — the acid will shift the purple color toward pink!