Leavain – 26 g starter – 60 g bread flour – 25 g whole wheat flour – 85 g water Dough – 320 g bread flour – 50 g whole wheat flour – 50 g spelt flour – 286.5 g water – 250 g butternut squash puree – 156 g active sourdough leavain – 190 g purple sweet potato – 9 g salt For full printable recipe https://zestysouthindiankitchen.com/marbled-purple-sweet-potato-sourdough-bread/