Beetroot Sourdough, Start to Finish—Dwight Schrute style! 🌾✨

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Last week, while picking up my weekly CSA (community-supported agriculture) box, I found the most beautiful red beets. Inspired, I grabbed a few extra kilos and headed home to make beetroot sourdough. The bread has a bright color and vibrant taste, and my kids LOVE the dough.

1. Roast or Boil: First, roast or boil the beets. This brings out their natural sweetness and makes them easier to incorporate into the dough.

2. Grate and Squeeze: Grate the beets and squeeze out as much juice as possible using a towel (very important—SQUEEZE IT a lot). This step is as crucial as Dwight’s beet juice sales pitch.

3. Incorporate and Mix: Incorporate the beets at around 30-35% in your final dough. Replace water 2 with beet juice for a cosmic pink dough.

4. Add a Touch of Acid: Spoiler alert: the bread doesn't keep its color unless you add about 0.05 to 0.1% ascorbic or citric acid. Think of it as the secret ingredient that makes your bread as memorable as a Schrute family dinner.

Why would Schrute Farms love this bread?

1. Superior Beets: Straight from the farm known for the best beets in Pennsylvania, this beetroot sourdough is top-notch. As Dwight says, “Schrute Farms only produces the highest quality beets.”

2. Perfect Squeeze: Just like Dwight squeezing maximum efficiency out of every workday, you’ve got to squeeze every drop of juice out of those beets. It’s crucial for that vibrant dough color.

3. Farm Fresh Taste: This bread has a unique, earthy flavour that even Mose would approve of. Plus, it's a fun way to get your kids involved in the baking process.