Can You Actually Bake Pink Sourdough Bread?

I ground freeze-dried strawberries into my dough, hoping for a pink crumb. The first loaf came out brown — no color, no flavor. The second loaf worked. What fixed it had nothing to do with the recipe. 0:01 — Why freeze-dried strawberries 0:25— Loaf #1: strawberry powder in the dough 1:59 — Baking and cutting into it 2:33 — What went wrong 3:09 — Loaf #2: whole pieces instead 3:49 — 48 hours in the fridge (not on purpose) 4:15 — The result and the verdict Ingredients (for one loaf): 400 g flour (about 3 1/4 cups) 310 g water total (about 1 1/3 cups) 7 g salt (about 1 1/4 tsp) 120 g Lievito Madre starter (about 1/2 cup) 20 g sugar (about 1 1/2 tbsp) 20 g butter (about 1 1/2 tbsp) 50 g freeze-dried strawberries rice flour for dusting Cup measurements are approximate — I bake by weight. Baking: 250°C (480°F) for 25 minutes with the lid on, then 200°C (390°F) for 30 minutes uncovered.