Sweet Potato w/ Rye Crumble + Sourdough Crust
This purchase provides you a secure link to the formula. The link will expire 24 hours after opening, you must download the formula within this window for unlimited access.
I have a deep love of sweet potatoes from my time as a farmer in Western North Carolina. I like to use yellow sweet potatoes, but you can also make the filling with white or purple sweet potatoes. The sourdough starter in the crust adds a cultured flavor, like cream cheese or buttermilk would, and its strength balances out the low-protein pastry flour making the dough a breeze to roll out. Use sourdough starter that is healthy, bubby and smells/tastes only mildly tangy.
This purchase provides you a secure link to the formula. The link will expire 24 hours after opening, you must download the formula within this window for unlimited access.
I have a deep love of sweet potatoes from my time as a farmer in Western North Carolina. I like to use yellow sweet potatoes, but you can also make the filling with white or purple sweet potatoes. The sourdough starter in the crust adds a cultured flavor, like cream cheese or buttermilk would, and its strength balances out the low-protein pastry flour making the dough a breeze to roll out. Use sourdough starter that is healthy, bubby and smells/tastes only mildly tangy.
This purchase provides you a secure link to the formula. The link will expire 24 hours after opening, you must download the formula within this window for unlimited access.
I have a deep love of sweet potatoes from my time as a farmer in Western North Carolina. I like to use yellow sweet potatoes, but you can also make the filling with white or purple sweet potatoes. The sourdough starter in the crust adds a cultured flavor, like cream cheese or buttermilk would, and its strength balances out the low-protein pastry flour making the dough a breeze to roll out. Use sourdough starter that is healthy, bubby and smells/tastes only mildly tangy.