Ube Sourdough
Rise and shine — the Ube, Purple Yam way
Ube Sourdough (pure Purple Yam)
If you love sourdough and you love Ube, Purple Yam this recipe is about to become your new favourite bake. Ube sourdough takes everything you adore about a classic artisan loaf — the crackly crust, the tangy chew, the open crumb — and gives it a stunning purple twist.
Made with real ube halaya or Ube Powder (Ube, Purple Yam) from MyBlueTea, this loaf is subtly sweet, beautifully vibrant, and every bit as satisfying to slice into as it looks. Whether you're a seasoned sourdough baker looking for a fun new challenge or a curious beginner drawn in by that gorgeous colour, this recipe walks you through it step by step. So grab your starter, roll up your sleeves, and let's bake a loaf that's as pretty as it is delicious — because ube sourdough is proof that great bread doesn't have to play it safe.
Have you ever wondered about the differences between Ube, purple yam and Purple sweet potato? It's easier than you think — just look at the leaves, flavour and colour. In fact, purple sweet potato has a much more intense colour than ube. This is in our Ube Benefits - Blog, Part 2 Ube - read more. And to confuse you further, what about Ube, Purple Yam vs Chinese Yam ?
It is a great idea to check the scientific name when you can, and if possible, look into their close cousins too — like Ube, purple yam Dioscoerea Alatas versus Chinese yam, Dioscorea polystachya (which actually packs more health benefits!) and Purple Sweet Potato.
Ube,Purple Yam tends to be more lilac in colour, while Okinawa Purple sweet potato is more intense. The best part? Mix them to get the colour and flavour you love — so go ahead and play with it!
💜 Ube Sourdough Recipe
Sourdough on the outside, pure Purple magic on the inside
Ingredients
* 400g bread flour (100%)
* 320g water (80% initial hydration)
* 80g active sourdough starter (20%)
* 8g salt (2%)
Ube (Purple Yam) Sourdough
Sourdough with a Purple twist — naturally sweet, beautifully bold
Method:
1. Mix the flour, water and starter until combined.
2. Divide the dough into 60% plain and 40% ube portions.
3. Add the ube powder to the 40% portion before adding salt. Gradually add a little extra water as needed, as the powder absorbs moisture and makes the dough feel tighter.
4. Add salt to both portions and perform 2 sets of coil folds separately.
5. Combine both doughs and perform another 2 sets of coil folds to create the purple swirl.
6. Continue bulk fermentation until ready, then shape.
7. Cold retard for 14 hours.
8. Bake straight from the fridge!
Pandan Sourdough Croissants by Melya
Have you tried this winning pairing?
Pandan sourdough with savoury sambal tumis — or any sweet jam you fancy.
Everyone's different, so try it your way… or get creative and invent your own!
Get this Pandan Sourdough Croissant recipe --> https://www.instagram.com/my.blue.tea/
Ube, Purple Yam Sourdough
Purple perfection, baked fresh
Ube Sourdough
Sweet ube, sour crumb — a match made in purple - reposting from Melya's instagram - follow her https://www.instagram.com/melscooksnbakes/
Felt like making something a little different with my usual sourdough, so I decided last minute to add some ube powder! 💜
I took about 40% of the dough and mixed in the ube powder before adding salt. Then I did separate coil folds for both doughs before bringing them together.
Loving how the purple swirls turned out, especially with that open crumb! 😍
Does it taste like ube? Not really! 😆💜 That's because only 15g was used in this sourdough bake. Adjust if you need to, but for sourdough enthusiasts it's about saturation, hydration, and so on. The natural ube powder gave the bread a beautiful purple colour and a lovely soft, pillowy crumb with just the right amount of chew. Love how the texture turned out!
Or get this yummy Rendang Sourdough either add the Rendang powder in the base or use the cooked Rendang in the sourdough with Rendang Meat floss - either way it is YUM!! so good - Get this Rendang powder - last month special - Clearance Sale.
About Melya Suryanto
THE MORE I BAKE, THE MORE I FALL IN LOVE WITH…
My name is Melya Suryanto and I fell in love with baking Sourdough during Covid in 2020. I spent hours and hours in the kitchen preparing the dough only for bread to fail when I baked it. So I went looking for a solution and I found it in my home town Semarang, Indonesia. I collaborated with a company specialising in cast iron manufacturing and got them to make 2 cast iron pans that have all the perfect attributes in shape, features and material to cook the perfect Sourdough loaf every time.
Comments