Butterfly Pea Flower Tea swirled Sourdough

I've been wanting to make this recipe for a long time. I finallyh pulled the trigger and bought some butterfly pea flowers for tea.

Part 1 Dough 230g Breadflour 165g Water 4.5 Salt 100g Starter

Part 2 Dough 230g Breadflour 165g Butterfly Pea tea 4.5 Salt 100g Starter

• Make some butterfly pea tea (~2.5 g) for 230g water)
• Mix "Tea" and Bread Flour and allow to sit for 30 min. Mix Water and Bread Flour and allow to sit for 30 min. Place in two separate vessels.
• Add Salt and Carefully mix in.
• Coil folds every 30 minutes on each for 6 total folds
• (For me). My dough is ready for shaping typically after 6 hours. Take the white dough and shape into a rectangle. Take the Butterfly Pea tea dough and uncoil the dough down the center of the white dough and then gently spread out evently on top with gentle lamination technique.
  
• Allowed to rest after placing in banneton for 40 minutes and then placed in fridge overnight.
• Baked next day at 450 degrees F covered, and 400 degrees uncovered for 23 (placed foil on loaf after 17 minutes).

I would like to do more of these. Does anybody have any suggestions on different types of color does and what additives you use to make them?