This recipe is adapted from TheFlourFloozy with some modification.  Thank you Inna for the inspiration and recipe.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  There is a very slight mild sourness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pumpkin Soft Sourdough Bread Recipe

Yields:  1 loaf

Total flour 482.5g including from the levain.

INGREDIENTS:

1. One night before baking, mix all ingredients in a jar and cover.
2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. The total weight should be around 165g.

1. Put all ingredients (except butter), including the 165g sourdough starter (levain) and 160g of oat porridge into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 5 - 8 minutes until achieve window pane stage.
2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  The dough will rise slightly, but not double in size.

1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
4. Brush top of the dough with water and dip into a bowl of rolled oats.
5. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough is double in size (This one took approximately 4 - 5 hours). 

To bake:

1. Fifteen minutes before baking, preheat the oven to 180C.
2. Brush with egg wash.
3. Bake at preheated oven for 30 minutes, or until golden brown.
4. Remove bread from oven and let it cool on rack completely before slicing.

I baked this for my step-daughter and her friends who visited us recently.  They love anything with cheese and peanut butter.  So, this is the right dessert for them.  I added my homemade peanut butter to the New York Cheesecake and it just turned out delicious.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

New York Peanut Butter Cheesecake Recipe

1. Preheat oven to 180C (top and bottom heat)
2. Line the base of the pan with parchment paper.  Set aside.
3. In a mixing bowl, combine plain flour and whole wheat flour.  Add butter and use a pastry blender or scrapper to cut the butter until it looks like bread crumbs.
4. Add in sugar and salt.  Use the scrapper to mix all ingredients by pressing and cutting until all the flour is mixed in.
5. Spread the mixture on a baking tray.
6. Bake at preheated oven for 10 - 12 minutes or until slightly golden brown.
7. Once baked, pour into the prepared pan.  Press with the back of a spoon to flatten and smooth it.
8. Return to oven and bake for another 8 - 10 minutes until golden brown.
9. Set aside to cool.

1. Preheat oven to 150C.
2. In a bowl of stand mixer, mix cream cheese and sugar till creamy with the paddle attachment at medium speed
3. Add in sour cream and mix till smooth at low speed.
4. Pour in whipping cream and mix until just combined at low speed.
5. Whisk eggs in a bowl.  Add in whisked egg gradually at low speed until combine.
6. Add in vanilla extract, mix well.
7. Sift in corn flour and salt, mix well.
8. Once all fully mixed, strain mixture through a sieve to remove lumpy bits or any air bubbles.
9. Divide into 2 portions (60% and and 40%).
10. Stir in lemon juice and zest into the 60% portion until well mixed.
11. Add in the peanut butter into the 40% portion until well incorporated.
12. Place the prepared cake pan into a pan slightly bigger.  Pour the peanut butter batter into it and smooth the top.  Then pour the cream cheese batter on top of the peanut butter batter.  Place both pans into another bigger pan filled with hot water until 1/4 full.  You may also wrap the bottom of the pan with aluminium foil if you do not have enough bigger size of pan.
13. Bake in a water bath at preheated oven at 150C for 60 minutes and increase to 170C and bake for another 8 - 10 minutes until top is golden brown.
14. Turn off oven, leave cheesecake in oven for 1 hour with the door slightly open.
15. Let the cake cool down, cover the cake with cling film and refrigerate for 6 hours or overnight.
16. Run a knife around the inside edge of the cake pan first. Then place the cake on an upturned glass and slide the pan downwards.  Then use a knife to slide the cake from the base and parchment paper onto a cake board or plate.
17. You may serve the cake with sour cream topping. 

1. Mix all ingredients with a hand whisk.
2. Spread sour cream mixture on top of the cheese cake.

Note:
As you notice that I did not line parchment paper around the inner side of the cake pan.  I find that without the non-stick paper it will hold the cake shape better when cool down.

Digestive Biscuit Base

Peanut Butter Cheesecake

Whenever my step-daughter is back for her summer holidays, she will ask for the purple sweet potato bread.  I used to bake this for her using commercial yeast but this time I modified the recipe using sourdough starter.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  The crumb is slightly bigger probably because of the sweet potato. I couldn't taste any sourness of the sourdough.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Purple Sweet Potato Soft Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

1. One night before baking, mix all ingredients in a jar and cover.
2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. The total weight should be around 165g.

1. Put all ingredients, including the 165g sourdough starter (levain) into the bowl of stand mixer. Using the dough hook, knead for 10 - 15 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together and window pane stage.
2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.

1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough is double in size (This one took approximately 4 hours). 

To bake:

1. Fifteen minutes before baking, preheat the oven to 180C.
2. Brush with egg wash.
3. Bake at preheated oven for 30 minutes, or until golden brown.
4. Remove bread from oven and let it cool on rack completely before slicing.

Multiseed Open Crumb Sourdough Bread Recipe

Purple Carrot Buns Recipe - Overnight Sponge Dough Method

Please visit here for the recipe.  Instead of shaping into a loaf, just divide the dough into 12 equal portions and shape each dough into an oval shape.  Bake at preheated oven 180C for 15 - 20 minutes. 

 

I noticed that bread made from mashed pumpkin stays fresh for a few more days even without using Yudane method.  I believe it is probably the moisture from the pumpkin that helps it stay fresh. I made this bread two days ago and it is still soft.  This bread is ideal for vegans if made without the egg wash.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  There is a very slight mild sourness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pumpkin Soft Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

1. One night before baking, mix all ingredients in a jar and cover.
2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. The total weight should be around 165g.

1. Put all ingredients, including the 165g sourdough starter (levain) into the bowl of stand mixer. Using the dough hook, knead for 10 - 15 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together and window pane stage.
2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.

1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough is double in size (This one took approximately 4 hours). 

To bake:

1. Fifteen minutes before baking, preheat the oven to 180C.
2. Brush with egg wash.
3. Bake at preheated oven for 30 minutes, or until golden brown.
4. Remove bread from oven and let it cool on rack completely before slicing.

Butterfly Pea Flower bread seems to be the trend now.  I guess I am joining the trend too now since there is an abundance of this flower growing in our garden.  I am a little bit "kia soo" and added a lot of flowers to yield this beautiful deeply colored bread. The flower does not give any real flavour to the bread but it just looks pretty.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  There is slight mild sourness taste.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Butterfly Pea Flower Soft Sourdough Bread Recipe- Yudane Method

1. Heat up 55g flower water in a small saucepan until boil and off the fire.
2. Immediately add in bread flour mix well with spatula or spoon.  The dough is slightly dry when you mix it and eventually it will all come together. 
3. Transfer to a glass container or a bowl and cover. Place in the fridge for at least 4 hours or overnight.  
4. Take out from the fridge 30 minutes before using to return to room temperature.

1. Mix all ingredients in a jar and cover.  Make sure the butterfly pea flower is at room temperature.
2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. The total weight should be around 190g.

1. Put all ingredients, including the 190g sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 15 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together and window pane stage.
2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.

1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. 
2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan (It took more than 2 hours.  This one took approximately 3.5 hours) then put on the slide-on lid. Then leave it rise for another 1 hour.