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@dancing james
Saw a recipe for beetroot and feta bread in the Sourdough School book. It involves roasting beetroot and then making a purée to use instead of water in the dough. I had neither beetroot or feta.
Thankfully the recipe suggested using a roasted squash instead and I had a 4 or 5 kg one in my veg patch so used some of it to make the purée. Not having the feta I folded Philadelphia cheese into the loaf instead. It smells pretty fucking awesome but now having to wait for it to cool.
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