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Tea Infused Sourdough Bread

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Tea Infused Sourdough Bread

Using tea in you Sourdough recipes can take the flavor profile to whole other level. Simply replace the water called for in the recipe with freshly brewed tea cooled to 80° and 85°F (27° and 29°C)

I have seen several posts online about tea and coffee killing the yeast in sourdough recipes, but let me assure you, I have made sourdough bread with many types of caffeinated, decaffeinated, herbal teas and coffee, and the only affect it has on the final product is enhancing the flavor.

Some possible flavor combos to start with:

  • Earl grey and fig
  • Matcha and black sesame
  • English breakfast and date
  • Lemon tea and poppy seed

The possibilities are endless, have fun, and be creative. Baking is meant to be a joyful experience.