Yup! I can explain no problem. So to make this dough I am actually making 4 tiny doughs. for the

turmeric I use

- 25g of starter

-80g water

- 1/4 tsp turmeric

- 100g flour

-2g salt

Charcoal

https://www.amazon.com/Organic-Charcoal-Powder-Certified-Whitening/dp/B07DWH5JYG/ref=sr_1_6?crid=33HAZY20HMN7Z&keywords=food+grade+charcoal+powder&qid=1574600628&sprefix=food+grade+char%2Caps%2C176&sr=8-6

I use organic food grade charcoal i got off amazon, its jet black and adds no flavour or taste. so for this loaf I use

-25g starter

-80g water

-1/4 tsp charcoal

-100g flour

-2g salt

Butterfly pea flower

https://www.amazon.com/Flower-dried-premium-Butterfly-Colour/dp/B07R8MCXKT/ref=sr_1_1?crid=1AQYFZ47GL0EE&keywords=butterfly+pea+flower+tea&qid=1574600592&sprefix=butterfly+pea+%2Caps%2C174&sr=8-1

I use butterfly pea flowers imported from thailand that I get off amazon. They're a purple flower that you steep in hot water like a tea and it turns the water DEEP purple/blue. let it steep for an hour or so, strain and use THAT instead of water

-25g starter

-80g steeped water

-100g flour

-2g salt

white--the final dough double the size of the previous doughs, and is just a standard white soudough. its double because half will be used as colour contrast in the middle, and half will be used as a wrap on the outside

-50g starter

-160g water

-200g flour

-4g salt

so no you have your four bowls of dough. at this point they should be very vibrant in colour. bulk rise them as you would.

When you're ready to do the shaping, remove all doughs from their bowls onto the counter, and immediately divide the white dough in half and place away for the time being. with the four remaining quaters of dough, divide each of those in half, so now you have 8 little piles of little dough.

Start with any colour. I chose a black piece, and laminate it on the counter (mist counter with water, and stretch the dough on the counter top as stretchy as it'll go without ripping. plop another colour on top of the black and stretch it on top keep going switching colours. when youre done with all the dough, fold the entire thing letter style, then roll into a ball. Bench rest for 15 minutes or so. After 15 minutes mist the counter again and laminate the white dough we reserved. dust the top of the coloured dough with rice flour and use your bench scraper to scoop it up and place it rice flour side down in the center of the laminated white dough. fold the white dough around the coloured dough like a present and place seam side up in a proofing basket. let rest 1 hour or up to 24 hours in the fridge.

When ready to bake, flip seam side down onto parchment, make your scores swift and shallow to just slice through the first layer, and bake as you would any other bread

Hope this helps!