This week's loaf - Apple Walnut Sourdough.
For this bread, we cooked down several pounds of local apples with a couple of cinnamon sticks, orange peel & apple cider vinegar to make a flavorful and hearty applesauce. We then diced up more apples and slow roasted them alongside walnut halves to draw out their liquid and concentrate their flavor. The next day, all three - the apples, applesauce and walnuts - were folded into a classic white sourdough.
The purple tint that the bread has is due to a chemical reaction between the acids in the walnuts and the iron in the flour, resulting in an effect that's always pleasing.
This bread couldn't hold in any more apples or walnuts, but that's how we think this bread ought to be. Crunchy, sweet, fruity, tart - a farewell to summer and a hello to fall.