I wanted to make a loaf with nice dark and red color contrast and I think it came out very interesting. Here is a picture of the full loaf:
this post was submitted on 20 Jun 2026
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Sourdough baking
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So why the charcoal? Just the color? Or is there some other benefit? I have trouble believing it improves the taste. Would a dark brown loaf work?
Yes it was just for the color combination. I could not detect a difference in taste. Activated charcoal has some benefits and is recommended in some cases, but it can also mess with the effectiveness of medicines.
Are you asking me if you can add it to a dark brown loaf to make it darker?