@amateurfoodalchemist: Have your ever made a beautiful pink bread dough from beets, only to find it turned green or brown in the oven? Turns out a chemical reaction is to blame. Beets lose their pigment in the presence of heat, oxygen, and rising pH. I noticed this taking place when my dough went through its bulk fermentation, and again after baking when I cut it open. I was surprised. How to fix it: Thanks to @breadtopia who shared a blog by @sallybr , adding vitamin C can preserve the color of the beets. Vitamin C is an anti-oxidant, and it stops the oxidation that takes place during storage and baking. Using just about 1g of ascorbic acid (vitamin C) in your bread recipe should do the trick. I’m definitely going to give this a try, and share with you all. This loaf is perfectly delicious even without the pink pigment. And now I know how to make a green loaf with pink crumb, which is kinda pretty too. Happy baking. #amateurfoodalchemist #sourdough #sourdoughbread #beetbread #pinkbread #beets #homebaker #hobbybaker #pink #wildyeastbread #bread #breadmaking #chemicalreaction

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