Hi, has anyone ever made sweet potato (yams or Kumara) sourdough? I have a recipe that I always make, SRF ETC. can you add vegetable purée to sourdough?
I am currently making my starter. It's 35-40 degrees here and it was struggling so I have had to feed it twice a day and now put it in fridge.
I will probably pour 1/2 out tomorrow, breakfast pan bread. Dose anyone do that?
thanks, newbie Bec