I consider this bread a work in progress, as the color is fading a bit during baking. Sugarprism stays very well on cookies (as I showed in the first cookie from this post), but I suppose 450F is a different story. However, this was only my second time doing it, and I already saw some improvement from the first attempt. Any sourdough recipe you are fond of will work. I opted for Elaine’s Herb and Olive Oil Sourdough, which I used as a teaser recipe in my recent review of her wonderful book (click here to read it, in case you’ve missed it). I like the way the olive oil in the dough seemed to tame a bit the crust explosion, and that worked well to keep the design untouched.

Basic things to consider when painting… minimize the amount of flour on the surface. When we do stenciling or even artistic slashing, a coating with flour is super important. In painting the dough, it makes things difficult and interferes negatively with the color. In today’s bread, for the outline I used black cocoa diluted with water. For the petals, Sugarprism in yellow and red. For the center of the sunflower, bronze luster powder diluted with vodka. As you can see, from the before pictures the bronze luster powder was the champion as far as keeping the color during baking. Black cocoa will always stay well, but if your goal is color, that cannot really help you much…

Just in case you are curious, below you see my first attempt painting sourdough. Two small issues happened: the dough had so much oven-spring that it lifted the design in ways that were not ideal. And I coated the surface with flour, which made the Sugarprism color interact with it and fade even more. The flour also gave a rough texture that made it impossible to spread the color nicely with a brush. In this case, I re-painted the bread the moment it came out of the oven to bring the color back. But my goal is to not have to do that, and get some method that retains the color during baking. Stay tuned then for my next adventure, in which I will use exclusively luster powder + vodka, hoping for a happy, very colorful ending…

ONE YEAR AGO: Over-the-Moon Blueberry Lemon Macarons

TWO YEARS AGO: Springtime Macarons Bake-Along

THREE YEARS AGO: Macarons for a Little Princess

FOUR YEARS AGO: Gilding the Sourdough Loaf

FIVE YEARS AGO: Lolita Joins the Bewitching Kitchen

SIX YEARS AGO: Cashew Cream Sauce

SEVEN YEARS AGO: Blood Orange Margaritas

EIGHT YEARS AGO: Smoked Salmon Appetizer

NINE YEARS AGO: Clementine Cake

TEN YEARS AGO: Springtime Spinach Risotto

ELEVEN YEARS AGO: The end of green bean cruelty

TWELVE YEARS AGO: Torta di Limone e Mandorle