👩‍🍳 American Sourdough April 18

Hey sourdough enthusiasts,

Are you ready to take your bread baking to the next level? This week, we're diving deep into the art of flavor infusion!

Flavor infusion is all about adding depth, complexity, and excitement to your sourdough creations. Whether you're a seasoned baker or just starting out, there are endless possibilities to explore. From fragrant herbs and spices to sweet fruits and savory cheeses, the world of flavor infusion is yours to discover.

So how can you infuse your sourdough with delicious and unique flavors?

Try adding a handful of fresh herbs like rosemary, thyme, or basil to your dough for a burst of freshness and aroma. Or experiment with spices like cinnamon, cardamom, or fennel seeds to add warmth and complexity to your loaves.

Feeling adventurous?

Why not try incorporating fruits like dried cranberries, apricots, or figs for a touch of sweetness and texture. And don't forget about cheeses!

From tangy goat cheese to sharp cheddar, adding cheese to your sourdough can take your bread to new heights of flavor.

So grab your apron, roll up your sleeves, and let's get baking! With flavor infusion, the possibilities are endless and the results are sure to impress.

Happy baking!

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Joining the American Sourdough Association is a step into a world where baking is more than just a hobby; it's a lifestyle that nurtures health, creativity, and community.

Click here to learn more!

Sourdough Discard Asparagus

& Goat Cheese Tart

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup sourdough discard
• 1/4 cup crumbled goat cheese
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• Fresh herbs for garnish (such as chives or parsley)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet into a rectangle and transfer it to the prepared baking sheet.
3. In a bowl, mix together the sourdough discard and crumbled goat cheese. Spread this mixture evenly over the puff pastry.
4. Arrange the trimmed asparagus spears on top of the sourdough mixture.
5. Drizzle the asparagus with olive oil and season with salt, pepper, and lemon zest.
6. Bake for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender.
7. Remove from the oven and let cool slightly before slicing.
8. Garnish with fresh herbs and serve warm as a delicious appetizer or light springtime meal.
   
   

Sourdough Discard
Strawberry Basil Scones

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup sourdough discard
• 1/2 cup chopped fresh strawberries
• 2 tablespoons chopped fresh basil
• 1/4 cup milk or cream
• Turbinado sugar for sprinkling

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.
4. Stir in the sourdough discard, chopped strawberries, and chopped basil until just combined.
5. Gradually add the milk or cream, mixing until the dough comes together. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick.
7. Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges.
8. Place the scones on the prepared baking sheet, leaving space between each one. Sprinkle the tops with turbinado sugar.
9. Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
10. Allow the scones to cool slightly on a wire rack before serving. Enjoy them warm with butter or clotted cream for a delightful springtime treat.

1. Olives, Sun-dried tomatoes, Rosemary
2. Parmesan cheese, Basil, Garlic
3. Feta cheese, Dill, Cucumber
4. Jalapeños, Cheddar cheese, Corn
5. Caramelized onions, Thyme, Gruyère cheese
6. Lemon zest, Poppy seeds, Blueberries
7. Orange zest, Cranberries, Almonds
8. Cinnamon, Raisins, Walnuts
9. Sesame seeds, Flaxseeds, Pumpkin seeds
10. Everything bagel seasoning, Chives, Cream cheese
11. Honey, Oats, Pecans
12. Chocolate chips, Coconut flakes, Almonds
13. Roasted garlic, Parmesan cheese, Rosemary
14. Gorgonzola cheese, Pear, Walnuts
15. Bacon, Cheddar cheese, Green onions
16. Fig, Goat cheese, Thyme
17. Apple, Cheddar cheese, Sage
18. Hazelnuts, Dark chocolate, Espresso powder
19. Pesto, Mozzarella cheese, Cherry tomatoes
20. Sundried tomatoes, Basil, Pine nuts
21. Prosciutto, Arugula, Parmesan cheese
22. Cranberries, Orange zest, Pistachios
23. Maple syrup, Bacon, Pecans
24. Smoked salmon, Dill, Capers
25. Gouda cheese, Caramelized onions, Sage

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