SC - purple fleur de lis?

[Decker, Terry D.]

Sorry, Angharad, I don't have any experience in using natural food colorings
with doughs and I don't know of any references which cover it.  I was
planning to experiment with coloring decorations for loaves of bread, but I
haven't had the chance.

I would think that your comments on the acidity and alkalinity induced
problems is probably correct, but you can use de-ionized water for baking.
Something like a Britta water filter (which removes metals) will likely be
the best bet.  This doesn't alter the problem where the other ingredients
are concerned, but it does reduce human induce contaminants.

I would recommend running experiments simply because you are working with
organic dyes and you need to know how they are going to react.

Bear 

> People are suggesting various colored vegetables and other colored things
> as
> dye stuffs for foods.  Hey guys.  Remember that the pH
> (acidity/alkalinity) of
> the substance to be colored will do weird things with many colors.  If you
> want an example, notice what ha[ppens to perfectly good blueberry juice
> (nicely blue) when you add tap water (probably alkaline) to it (GREEN!).
> Test
> on a small amount before trying a big batch.  And bake before deciding
> whether
> this is going to 'work' or not!
> 
> Bear -- any comments from you on this???
> 
> Angharad
> 
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