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Strawberry Infused Sourdough Loaf

Henry Hunter

Instead of using the yeast in my sourdough starter, grown from the yeast found in the air, on your skin, and on the flour, I cultivated the yeast growing on the skin of the strawberries in a strawberry yeast water, using it to leaven my bread. This is the result. A soft sourdough bread with a hint of strawberry and cinnamon, not to mention the interesting color of the crumb.

Strawberry Infused Sourdough LoafStrawberry Infused Sourdough LoafStrawberry Infused Sourdough LoafStrawberry Infused Sourdough Loaf

About Henry Hunter

Henry Hunter is the author of six books on bread, including Sourdough for the Rest of Us and From Oven to Market. He learned to bake challah from a German baker named Herr Sherman during his military service, and now leads the 50,000-member Baking Great Bread at Home community and Crust & Crumb Academy. Perfection is not required. Progress is.

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